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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.
- 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
Professionals in Food Engineering, Food Processing, Product Development, and Graduate students
- 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
- No. of pages:
- © Academic Press 2014
- 26th March 2014
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Tatiana Koutchma is a research scientist in Agriculture and Agri-Food Canada (AAFC). Before she joined the AAFC, she was a research associate professor at the National Center for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago. She received her doctoral degree in Food Process Engineering in Moscow State University of Food Production. Since 1990, she has had successful international experience in Russia, USA and Canada working in academia and government research programs in emerging food processing technologies. In the last 18 years her main research focus and interest has been application innovative technologies like UV light, microwave heating and high hydrostatic pressure for improved food safety, security, shelf life and product acceptability. She initiated research programs on UV light for food preservation and was actively involved in core functions associated with R&D, process design, and validation of this technology for food industry. She also contributed to the approval of a number of international regulatory submissions on UV applications for foods, milk and ingredients. Dr. Koutchma is a graduate faculty at University of Guelph, Chair Elect of Nonthermal Processing Division (NPD) of IFT, and Canadian Ambassador at the Global Harmonization Initiative (GHI). She is also associate editor of the journals Food Process Engineering and Food Science and Technology International. Dr. Koutchma has authored four books on UV light for foods, as well as 10+ book chapters and 70+ peer-reviewed publications. She is an invited speaker at numerous international venues and delivers training for industry and government professionals. As a contributing author of the “FoodOnline” and “MeatingPlace” Dr. Koutchma is an active promoter of non-thermal processing technologies to the professional community.
Guelph Food Research Center, Agriculture and AgriFood Canada, Guelph, Ontario, Canada
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