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"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."--Publisher's website.

Biotechnology. --- Fluid Foods. --- Preservation. --- Radiation preservation of food --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Radiation preservation of food. --- Food --- Moisture. --- Chemical engineering --- Genetic engineering --- Food irradiation --- Radiation sterilization of food --- Irradiation --- Radiation preservation --- Preservation

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Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultravio

Food industry and trade --- Ultraviolet radiation --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Sanitation --- Industrial applications --- Radiation preservation of food. --- Ultraviolet radiation. --- Black light --- Light, Black --- Light, Ultraviolet --- Rays, Ultraviolet --- U-V light --- U-V radiation --- U-V rays --- Ultra-violet radiation --- Ultra-violet rays --- Ultraviolet light --- Ultraviolet rays --- UV light --- UV radiation --- UV rays --- Radiation --- Food --- Food irradiation --- Radiation sterilization of food --- Irradiation --- Radiation preservation --- Preservation

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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.