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Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines.
Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities.
This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.
- Focuses on plant processing operations in the food industry
- Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces
- Covers the cost benefits and energy and environmental advantages of using UV technologies
Food engineers, Food Processing Engineers, Product Development Engineers, Graduate Students, Quality Assurance Managers; Production Managers; Laboratory Managers, Operations Supervisors and Managers
- Chapter 1. Introduction
- Chapter 2. Basic Principles of UV Light Generation
- 2.1 UV Rays: Radiation or Light
- 2.2 UV Light Sources
- 2.3 Commercial Manufacturers of UV Systems for Sanitation of Food Facilities
- Chapter 3. UV Disinfection of Air, Water, and Surfaces
- 3.1 Air Treatment
- 3.2 Water Treatment
- 3.3 Disinfection of Nonfood Contact Surfaces
- 3.4 Disinfection of Food Contact Surfaces
- Chapter 4. Case Studies of UV Treatment of Food Surfaces
- 4.1 Fresh Produce
- 4.2 Fresh-Cut Produce
- 4.3 UV- and PL-Based Processing Aids for Meats
- 4.4 Shell Eggs
- 4.5 Seafood
- 4.6 UV Equipment for Treatment of Food Surfaces
- Chapter 5. Principles of UV Surface Process Development
- 5.1 Factors Affecting Interaction Between UV Light and Surface of Materials
- 5.2 Determination of UV Dose
- 5.3 Environmental Assessment
- 5.4 Regulatory Status
- Chapter 6. Conclusions
- No. of pages:
- © Academic Press 2014
- 11th March 2014
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada
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