Ultraviolet Technology for Food Applications

In recent years, use of non-thermal technologies is increasing as an alternative to the thermal processing in food industry. Ultraviolet (UV) light, which is a non-thermal technology, has recently attracted a lot attention to improvement of food safety. Ultraviolet light (UV) light holds considerable promise in food processing as an alternative to traditional thermal processing. Its applications include pasteurization of juices, post lethality treatment for meats, treatment of food contact surfaces and to extend the shelf-life of fresh produce. 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. 

Print ISBN: 9781682518021 | $160 | 2021 | Hardcover

Subject: Physics

Editor: Darkhan Turgaliev