Ultraviolet Light in Food Technology: Principles and ApplicationsAuthor:
Publisher: CRC Press
Publish date: August 2008
Presents UV treatment as physical preservation method for foods Covers both continuous and pulsed UV light Integrates fundamental principles of UV light with engineering and application Provides guidance on developing strategies for the treatment of pathogenic and spoilage microorganisms in foods Discusses the use of UV disinfection for food plant sanitation, particularly of surfaces Integrating fundamental knowledge, summaries and reviews of published studies and commercial applications, Ultraviolet Light in Food Technology provides a broad overview of UV technologies as well as practical guidance on the use of UV light in food processing. Covering both continuous and pulsed UV light, it introduces the principles of UV technology, terms, and definitions. It discusses FDA and Department of Agriculture safety approvals for use in water treatment, air disinfection, and surface decontamination. Novel applications include the pasteurization of juices, post lethality treatment of meats, extension of shelf-life, and the disinfection of food packaging and conveyor belts.