Preservation and Shelf Life Extension: UV Applications for Fluid Foods

by Tatiana Koutchma

Overview

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

Product Details

ISBN-13:	9780124166684
Publisher:	Elsevier Science
Publication date:	03/21/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	76
File size:	3 MB

About the Author

Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.

Table of Contents

1. Fundamentals of UV light transmissions in foods2. Commercial UV sources3. UV microbial effects in fluid foods4. UV light applications for fresh juices and wines 5. UV light treatment of dairy products6. UV light treatment of food surfaces