Preservation and Shelf Life Extension - 1st Edition - ISBN: 9780124166219, 9780124166684

Preservation and Shelf Life Extension

1st Edition

UV Applications for Fluid Foods

Authors: Tatiana Koutchma
eBook ISBN: 9780124166684
Paperback ISBN: 9780124166219
Imprint: Academic Press
Published Date: 26th March 2014
Page Count: 76
Tax/VAT will be calculated at check-out Price includes VAT (GST)
20% off
20% off
20% off
31.95
25.56
24.99
19.99
39.95
31.96
Unavailable
Price includes VAT (GST)
DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

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

Details

No. of pages:
76
Language:
English
Copyright:
© Academic Press 2014
Published:
Imprint:
Academic Press
eBook ISBN:
9780124166684
Paperback ISBN:
9780124166219

About the Author

Tatiana Koutchma

Affiliations and Expertise

Agriculture and AgriFood Canada, Guelph Food Research Center, Guelph, Ontario, Canada