Preservation and Shelf Life Extension UV Applications for Fluid Foods [Paperback]

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer.

The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products.

• Addresses preservation and shelf-life extension of foods and food plant safety improvement
• Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods
• Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

1. Fundamentals of UV light transmissions in foods

2. Commercial UV sources

3. UV microbial effects in fluid foods

4. UV light applications for fresh juices and wines

5. UV light treatment of dairy products

6. UV light treatment of food surfaces

A unique source of non-thermal and non-chemical alternatives for preservation and shelf-life extensionTatiana Koutchma is a research scientist in Agriculture and Agri-Food Canada (AAFC). Before she joined the AAFC, she was a research associate professor at the 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 in Moscow State University of Food Production. Since 1990, she has had successful international experience in Ruló!