Ultraviolet Light in Food Technology

Principles and Applications
2. Auflage 2019
ISBN: 978-1-138-08142-0
Verlag: CRC Press

Buch, Englisch, 376 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 708 g

Reihe: Contemporary Food Engineering

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.

Zielgruppe

Professional and Professional Reference

Autoren/Hrsg.

Koutchma, Tatiana

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Contents

Series Preface. vii

Preface. ix

Series Editor. xiii

About the Author. xv

Chapter 1 Principles and Applications of UV Light Technology. 1

Chapter 2 Sources of UV Light. 49

Chapter 3 Characterization of Foods Properties in Relation to

UV Treatment. 73

Chapter 4 UV Light Microbial Inactivation in Foods. 105

Chapter 5 UV Light Processing Effects on Quality, Nutritional Content,

and Sensory Attributes of Juices, Milk, and Beverages. 145

Chapter 6 UV Light for Fresh Produce and Grain. 181

Chapter 7 UV Process Calculations for Food Applications. 205

Chapter 8 UV Flow Systems for Treatment of Liquid Foods and

Beverages. 243

Chapter 9 UV Process Validation. 261

Chapter 10 UVApplications for Food Plant Safety. 285

Chapter 11 UV Effects on Chemical Contaminants and Mycotoxins

in Foods and Beverages. 303

Chapter 12 Current Status of UV Treatment of Foods in International

Regulations. 319

Index. 335

Über Autor(innen)

Dr. Tatiana Koutchma is a Research Scientist at 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 from the Moscow State University of Food Production.

Since 1990, she had successful international experience in Russia, USA, and

Canada working in academia and government research programs in emerging food

processing technologies. In the last 18 years, her main research focus and interest

was application of innovative technologies such as UV light, microwave heating,

and high hydrostatic pressure for improved food safety, security, shelf–life, and

product acceptability. She initiated research programs on UV light for food preservation

and was actively involved in core functions associated with R&D, process

design, and validation of this technology for the food industry. Also, she contributed

to the approvals of a number of international regulatory submissions on UV

applications for foods, milk, and ingredients.



Dr. Koutchma is a graduate faculty at the University of Guelph, Chair

Elect of Nonthermal Processing Division (NPD) of IFT, Canadian Ambassador

in Global Harmonization Initiative (GHI). She is also Associate Editor

of the Journal of Food Process Engineering and Food Science and Technology

International. Dr. Koutchma is an author for four books on UV light for

foods, 10+ book chapters, and 70+ peer-reviewed publications. She is an

invited speaker of numerous international venues and delivers training for industry

and government professionals. As a contributing author to “FoodOnline” and

“MeatingPlace,” Dr. Koutchma is an active promoter of non-thermal processing

technologies to the professional community.