Preservation and Shelf Life Extension
UV Applications for Fluid Foods
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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.
Key Features
- Addresses preservation and shelf-life extension of foods and food plant safety improvement
- Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods
- Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating
Readership
Professionals in Food Engineering, Food Processing, Product Development, and Graduate students
Table of Contents
- Introduction
- Chapter 1. Fundamentals of UV Light Emission, Transmission, and Absorption
- Chapter 2. UV Light Microbial Effects
- 2.1 Evaluation of UVC Resistance of Food Organisms
- 2.2 UVC Wavelength Effect on Bacterial Inactivation
- Chapter 3. UV Light Sources
- Chapter 4. UV Systems for Fluid Products
- 4.1 Annular UV Systems
- 4.2 Static Mixers
- 4.3 Dynamic Mixers
- Chapter 5. Control Parameters in UV Processing
- 5.1 Product Parameters
- 5.2 Process Parameters
- Chapter 6. Establishment of Preservation Process Using UV Light
- 6.1 Acid and Acidified Foods
- 6.2 Low-Acid Pasteurized Products
- 6.3 Identification of the Organism of Concern
- 6.4 Selection of the Process Target End Point
- 6.5 Estimation of the Ability of the Process to Consistently Deliver the Target Performance
- 6.6 Quantitative Validation Studies
- Chapter 7. Novel Preservation Applications of UV Light
- 7.1 Fresh Juice Products
- 7.2 Wines
- 7.3 Dairy Products
- 7.4 Liquid Ingredients
- Chapter 8. Energy Evaluation in UV Flow Systems
- Chapter 9. Regulatory Aspects of UV Technology Commercialization
- Chapter 10. UV Safety
- Conclusion
- References
Product details
- No. of pages: 76
- Language: English
- Copyright: © Academic Press 2014
- Published: March 21, 2014
- Imprint: Academic Press
- eBook ISBN: 9780124166684
About the Author
Tatiana Koutchma
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.
Affiliations and Expertise
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada
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