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
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|File size:||3 MB|
About the Author
Dr. Koutchma is a graduate faculty at University of Guelph, Chair Elect of Nonthermal Processing Division (NPD) of IFT, and Canadian Ambassador at the Global Harmonization Initiative (GHI). She is also associate editor of the journals Food Process Engineering and Food Science and Technology International. Dr. Koutchma has authored four books on UV light for foods, as well as 10+ book chapters and 70+ peer-reviewed publications. She is an invited speaker at numerous international venues and delivers training for industry and government professionals. As a contributing author of the “FoodOnline and “MeatingPlace Dr. Koutchma is an active promoter of non-thermal processing technologies to the professional community.
Table of Contents
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