Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
Tatiana Koutchma, Larry J. Forney, Carmen I. Moraru "Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)"
CRC | English | 2009-03-06 | ISBN: 1420059505 | 296 pages | PDF | 3,8 MB
CRC | English | 2009-03-06 | ISBN: 1420059505 | 296 pages | PDF | 3,8 MB
This resource shows how UV light irradiation can be used as a physical preservation method in food processing. It summarizes the findings of published studies that investigate the UV treatment of foods, including international, US FDA, and USDA regulations. The book also presents the fundamentals of UV light generation and propagation, analyzes the concerns and challenges associated with the application of continuous and pulsed UV light in food, and provides practical recommendations for the design of UV reactors and the selection of commercial UV sources. In addition, it evaluates UV system performance and explores the future of successful food applications.
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