Preservation and Shelf Life Extension book cover

Preservation and Shelf Life Extension

UV Applications for Fluid Foods

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer.

The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products.


Professionals in Food Engineering, Food Processing, Product Development, and Graduate students

Paperback, 76 Pages

Published: March 2014

Imprint: Academic Press

ISBN: 978-0-12-416621-9


  • 1. Fundamentals of UV light transmissions in foods

    2. Commercial UV sources

    3. UV microbial effects in fluid foods

    4. UV light applications for fresh juices and wines

    5. UV light treatment of dairy products

    6. UV light treatment of food surfaces


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