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


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


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© 2014
Academic Press
Print ISBN:
Electronic ISBN: