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1st Edition

Ultraviolet Light in Food Technology
Principles and Applications



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ISBN 9781420059519
Published March 6, 2009 by CRC Press
296 Pages 119 B/W Illustrations

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Book Description

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications.

After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials.

For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.

Table of Contents

Principles and Applications of UV Technology

Basic Principles of UV Light Technology

Propagation of UV Light

Application Guidance in Food Processing

Current Status of US and International Regulations

Sources of UV Light

Introduction

Mercury-Emission Lamps

Amalgam UV Lamps

Special Lamp Technologies

Guidelines for Choice of Lamp Technology

Characterization of Foods in Relation to UV Treatment

Terms and Definitions

Analytical Measurements

Absorptive and Physicochemical Properties of Liquid Foods

Food Solids and Surfaces

Conclusions

Microbial Inactivation by UV Light

Mechanisms of Microbial Inactivation by UV Light

UV Sensitivity of Pathogenic and Spoilage Food-Borne Microorganisms

UV Sensitivity of Waterborne Pathogens

UV Sensitivity of Food-Borne Pathogens

UV Inactivation Kinetics and Competitive Effects in Foods: Absorbance, pH, Solids, and Other Components

Methods to Measure, Quantify, and Mathematically Model UV

Inactivation

Efficacy of Low-Pressure, High-Intensity Lamp for Inactivation of Food Pathogen

Conclusions

UV Processing Effects on Quality of Foods

Basic Considerations

Chemistry of the Photodegradation of Organic Compounds

Shelf Life and Quality Changes in Fresh Juices

Effects of UV Light on Degradation of Essential Vitamins

Effect of UV Processing on Milk Quality

Shelf Life and Quality Changes in Fresh Produce

Degradation and Formation of Chemical Compounds in Foods

Conclusions

Transport Phenomena in UV Processing

UV Irradiance in Liquid Foods

General Hydraulic Condition

UV Process Calculations for Food Applications

Establishment of Specifications for Preservation

Delivery of the Scheduled Process

Measurement of UV Dose Delivery

Conclusions

Reactor Designs for the UV Treatment of Liquid Foods

Laminar Flow in Concentric Cylinders

Turbulent Flow in Concentric Cylinders

Taylor–Couette Flow in Concentric Cylinders

Comparison of Disinfection in Concentric Cylinders

Turbulent Channel Flow

Dean Flow Reactor

Evaluation of UV Reactor Design

UDF Source C Codes

Principles of Validation of UV Light Pasteurization

Validation Concept

Validation at Different Phases of Process Development—Scale-Up

Process

Key Components of Validation Procedures

Conclusions

Pulsed-Light Treatment: Principles and Applications

Description of Pulsed-Light Treatment

Inactivation of Microorganisms by Pulsed-Light Treatment

Applications of Pulsed-Light Treatment

Future Prospects of Pulsed-Light Treatment in the Food Industry

References appear at the end of each chapter.

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