Ultraviolet Technology for Food Applications

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Free Download Ultraviolet Technology for Food Applications
by Darkhan Turgaliev
English | 2021 | ISBN: 9781682518021 | 297 Pages | True PDF | 6.3 MB

Food safety is one of the most important issues facing the food manufacturing and service industries, for as consumers demand an increasing variety of ready-to eat meals or dishes on a menu, so the risk of microbial contamination of an ingredient or the finished meal increases. When it comes to food processing and food preservation, pasteurization or thermal method is always considered to be the first preference. This has been used since long but there is a major limitation of this process as it involves high temperatures for particular duration of time, therefore the quality of the food may degrade. The use of ultraviolet light (UV) light is well established for water treatment, air disinfection and surface decontamination. In recent years, use of non-thermal technologies is increasing as an alternative to the thermal processing in food industry. Ultraviolet (UV) light, which is a non-thermal technology, has recently attracted a lot attention to improvement of food safety. Ultraviolet light (UV) light holds considerable promise in food processing as an alternative to traditional thermal processing in pasteurization of juices, post lethality treatment for meats, treatment of food contact surfaces and to extend the shelf-life of fresh produce.
The aim of the present book is to consider some of the current applications of UV radiation in the food industry. The principles, inactivation mechanisms, sources and devices of UV light are reviewed as well as its advantages and disadvantages. The factors affecting the efficacy of UV light are also discussed. The potential and present applications of UV light on disinfection of air, water, food contact surfaces and packaging materials are introduced. 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. This book will serve to students and practitioners or anyone working in food research, development, and operations, providing accessible information on the science and applications of UV light technology.


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