Ultraviolet Light in Food Technology-Principles and Applications

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