Ultraviolet Light in Food Technology

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