Ultraviolet Light in Food Technology: Principles and Applications, 2nd Edition (Hardback) book cover

Ultraviolet Light in Food Technology

Principles and Applications, 2nd Edition

Edited by Tatiana Koutchma

CRC Press

342 pages | 130 B/W Illus.

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Hardback: 9781138081420
pub: 2019-06-11
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Description

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.

Table of Contents

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.

About the Editor

Tatiana Koutchma, PhD, is a Research Scientist at Agriculture and Agri-Food Canada (AAFC). Before she joined the AAFC, she was a Research Associate Professor at the former National Center for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago. She received her doctoral degree in food process engineering from Moscow State University of Food Production. Since 1990, she has worked internationally in academia and government research programs in emerging food-processing technologies. For the past 16 years, her main research focus and interest has been the application of such innovative technologies as UV light, high hydrostatic pressure for improved food safety, shelf life, and product acceptability. She initiated research programs on UV light for food preservation and was actively involved in core functions associated with R&D, process design, regulatory submissions and validation of this technology for the food industry. She is an Editor of the Journal of Food Science and Technology International, a member of the editorial board of the Journal of Food Processing and of Food and Bioprocess Technology. Since 1998, she has published over 100 manuscripts and research papers on a wide range of topics related to food processing.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
HEA048000
HEALTH & FITNESS / Diet & Nutrition / General
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science