344 pages | 130 B/W Illus.
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.
Principles and Applications of UV Technology. Sources of UV Light. Characterization of Foods in Relation to UV Treatment. Microbial Inactivation by UV Light. UV Processing Effects on Quality and Nutrients Content of Foods. Transport Phenomena in UV Processing. UV Process Calculations for Food Applications. Reactor Designs for the UV Treatment of Liquid Foods. Principles of Validation of UV Light Pasteurization of Foods and Beverages. UV Applications for Food Plant Safety. Chemicals Destruction by UV Light.