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Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering) download epub

by Carmen I. Moraru,Larry J. Forney


Epub Book: 1956 kb. | Fb2 Book: 1728 kb.

Contemporary food engineering. Bibliography, etc. Note: Includes bibliographical references and index. Personal Name: Moraru, Carmen I. Uniform Title: Contemporary food engineering (Unnumbered).

Contemporary food engineering. Personal Name: Forney, L. J. (Larry ., 1944-.

Exploring one of these emerging solutions, Ultraviolet Light in Food Technology .

The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials.

Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering). Tatiana Koutchma, Larry J. Forney, Carmen I. Moraru. File: PDF, . 0 MB. Create a new ZAlert. Download (pdf, . 0 Mb) Donate Read. Epub FB2 mobi txt RTF. Converted file can differ from the original. If possible, download the file in its original format.

Principles and Applications. ByLarry J. First Published 2009. Recent advances in the science and engineering of UV-light irradiation have demonstrated that UV treatment holds considerable promise in food processing as an alternative to traditional thermal processing for liquid foods such as fresh juices, soft drinks, and beverages; for postlethality treatment for ready-to-eat (RTE) meats; and for shelf-life extension of fresh fruits and vegetables.

Chapter 10, by Carmen Moraru and Aaron Uesugi, discusses the principles and applications of UV pulsed light (PL). PL inactivation of food-related microorganisms and factors that can affect inactivation are also featured in this chapter.

Discusses the efficacy of using UV light to disinfect liquid foods and beverages, such as juice, milk .

Discusses the efficacy of using UV light to disinfect liquid foods and beverages, such as juice, milk, liquid egg products, and sweeteners, as well as the surfaces of solid foods, including fresh produce, fresh-cut fruits, meats, eggs, and bakery items. Presents fundamental knowledge of UV light generation and propagation. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. Principles and Applications of UV Technology.

CI Moraru, JL Kokini. Ultraviolet light in food technology: principles and applications. LJ Forney, CI Moraru. Nanotechnology: a new frontier in food science. CI Moraru, CP Panchapakesan, Q Huang, P Takhistov, S Liu, JL Kokini. Effect of micro-and nanoscale topography on the adhesion of bacterial cells to solid surfaces. LC Hsu, J Fang, DA Borca-Tasciuc, RW Worobo, CI Moraru.

Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and .

Similar books to Ultraviolet Light in Food Technology: Principles and .

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The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications.

After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. 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. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials.

For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.


Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering) download epub
Agricultural Sciences
Author: Carmen I. Moraru,Larry J. Forney
ISBN: 1420059505
Category: Science & Math
Subcategory: Agricultural Sciences
Language: English
Publisher: CRC Press; 1 edition (March 6, 2009)
Pages: 296 pages