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Ultraviolet Light in Food Technology
Handbook from C.H.I.P.S.

Ultraviolet Light in Food Technology
Principles and Applications
by Tatiana N. Koutchma

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.

Features:

  • Summarizes the findings of published studies that investigate the UV treatment of foods, including international, US FDA, and USDA regulations
  • Discusses the efficacy of using UV light to disinfect liquid foods and beverages, such as juice, milk, liquid egg products, and sweeteners, as well as the surfaces of solid foods, including fresh produce, fresh-cut fruits, meats, eggs, and bakery items
  • Presents fundamental knowledge of UV light generation and propagation
  • Analyzes the concerns and challenges associated with the application of continuous and pulsed UV light in food
  • Evaluates UV system performance
  • Provides practical recommendations for the design of UV reactors and the selection of commercial UV sources
  • Explores the future of successful 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.

Contents

  1. Principles and Applications of UV Technology
  2. Sources of UV Light
  3. Characterization of Foods in Relation to UV Treatment
  4. Microbial Inactivation by UV Light
  5. UV Processing Effects on Quality of Foods
  6. Transport Phenomena in UV Processing
  7. UV Process Calculations for Food Applications
  8. Reactor Designs for the UV Treatment of Liquid Foods
  9. Principles of Validation of UV Light Pasteurization
  10. Pulsed-Light Treatment: Principles and Applications

Index

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Ultraviolet Light in Food Technology
Principles and Applications
by Tatiana N. Koutchma

2009 278 pages $178.95 + shipping
Texas residents please add 6.75 % sales tax

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