Preservation and Shelf Life Extension

UV Applications for Fluid Foods

By

  • Tatiana Koutchma, Agriculture and AgriFood Canada, Guelph Food Research Center, Guelph, Ontario, Canada

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.

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Audience

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

 

Book information

  • Published: March 2014
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-416621-9


Table of Contents

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