Ultraviolet Light in Food Technology

NOTE EDITORE

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.

SOMMARIO

Principles and Applications of UV Technology Basic Principles of UV Light Technology Propagation of UV Light Application Guidance in Food Processing Current Status of US and International Regulations Sources of UV Light Introduction Mercury-Emission Lamps Amalgam UV Lamps Special Lamp Technologies Guidelines for Choice of Lamp Technology Characterization of Foods in Relation to UV Treatment Terms and Definitions Analytical Measurements Absorptive and Physicochemical Properties of Liquid Foods Food Solids and Surfaces Conclusions Microbial Inactivation by UV Light Mechanisms of Microbial Inactivation by UV Light UV Sensitivity of Pathogenic and Spoilage Food-Borne Microorganisms UV Sensitivity of Waterborne Pathogens UV Sensitivity of Food-Borne Pathogens UV Inactivation Kinetics and Competitive Effects in Foods: Absorbance, pH, Solids, and Other Components Methods to Measure, Quantify, and Mathematically Model UV Inactivation Efficacy of Low-Pressure, High-Intensity Lamp for Inactivation of Food Pathogen Conclusions UV Processing Effects on Quality of Foods Basic Considerations Chemistry of the Photodegradation of Organic Compounds Shelf Life and Quality Changes in Fresh Juices Effects of UV Light on Degradation of Essential Vitamins Effect of UV Processing on Milk Quality Shelf Life and Quality Changes in Fresh Produce Degradation and Formation of Chemical Compounds in Foods Conclusions Transport Phenomena in UV Processing UV Irradiance in Liquid Foods General Hydraulic Condition UV Process Calculations for Food Applications Establishment of Specifications for Preservation Delivery of the Scheduled Process Measurement of UV Dose Delivery Conclusions Reactor Designs for the UV Treatment of Liquid Foods Laminar Flow in Concentric Cylinders Turbulent Flow in Concentric Cylinders Taylor–Couette Flow in Concentric Cylinders Comparison of Disinfection in Concentric Cylinders Turbulent Channel Flow Dean Flow Reactor Evaluation of UV Reactor Design UDF Source C Codes Principles of Validation of UV Light Pasteurization Validation Concept Validation at Different Phases of Process Development—Scale-Up Process Key Components of Validation Procedures Conclusions Pulsed-Light Treatment: Principles and Applications Description of Pulsed-Light Treatment Inactivation of Microorganisms by Pulsed-Light Treatment Applications of Pulsed-Light Treatment Future Prospects of Pulsed-Light Treatment in the Food Industry References appear at the end of each chapter.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781420059502
• Collana: Contemporary Food Engineering
• Dimensioni: 9.25 x 6.125 in Ø 1.40 lb
• Formato: Copertina rigida
• Illustration Notes: 119 b/w images, 39 tables and at least 133 equations
• Pagine Arabe: 296