Ultraviolet Light in Food Technology: Principles and Applications

Front Cover
CRC Press, Mar 6, 2009 - Science - 296 pages

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications.





After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials.





For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.

 

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Contents

Chapter 1 Principles and Applications of UV Technology
1
Chapter 2 Sources of UV Light
33
Chapter 3 Characterization of Foods in Relation to UV Treatment
53
Chapter 4 Microbial Inactivation by UV Light
69
Chapter 5 UV Processing Effects on Quality of Foods
103
Chapter 6 Transport Phenomena in UV Processing
125
Chapter 7 UV Process Calculations for Food Applications
131
Chapter 8 Reactor Designs for the UV Treatment of Liquid Foods
155
Chapter 9 Principles of Validation of UVLight Pasteurization
215
Chapter 10 PulsedLight TreatmentL Principles and Applications
235
Index
267
Back cover
279
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About the author (2009)

Koutchma, Tatiana; Forney, Larry J.; Moraru, Carmen I.

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