Ultraviolet Light In Food Technology
DOWNLOAD
Download Ultraviolet Light In Food Technology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Ultraviolet Light In Food Technology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Ultraviolet Light In Food Technology
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: CRC Press
Release Date : 2009-03-06
Ultraviolet Light In Food Technology written by Tatiana Koutchma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-06 with Science categories.
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.
Ultraviolet Light In Food Technology
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: CRC Press
Release Date : 2019-05-20
Ultraviolet Light In Food Technology written by Tatiana Koutchma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-20 with Technology & Engineering categories.
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.
Ultraviolet Light In Food Technology
DOWNLOAD
Author : Tatiana N. Koutchma
language : en
Publisher:
Release Date : 2019
Ultraviolet Light In Food Technology written by Tatiana N. Koutchma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with SCIENCE categories.
Preservation And Shelf Life Extension
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: Elsevier
Release Date : 2014-03-21
Preservation And Shelf Life Extension written by Tatiana Koutchma and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-21 with Technology & Engineering categories.
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
Ultraviolet Led Technology For Food Applications
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: Academic Press
Release Date : 2019-08-10
Ultraviolet Led Technology For Food Applications written by Tatiana Koutchma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-10 with Technology & Engineering categories.
Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications. Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the "point-of-use" integration. Brings unique advantages of LEDs for foods from farm to kitchens Explores applications and advances in LEDs for horticulture, crops production, postharvest reservation and produce storage Investigates UV LEDs in food safety
Food Plant Safety
DOWNLOAD
Author : Tatiana Koutchma
language : en
Publisher: Elsevier
Release Date : 2014-03-11
Food Plant Safety written by Tatiana Koutchma and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-11 with Technology & Engineering categories.
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities. This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students. Focuses on plant processing operations in the food industry Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces Covers the cost benefits and energy and environmental advantages of using UV technologies
Electromagnetic Technologies In Food Science
DOWNLOAD
Author : Vicente M. Gómez-López
language : en
Publisher: John Wiley & Sons
Release Date : 2021-12-13
Electromagnetic Technologies In Food Science written by Vicente M. Gómez-López and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-13 with Technology & Engineering categories.
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Conventional And Advanced Food Processing Technologies
DOWNLOAD
Author : Suvendu Bhattacharya
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17
Conventional And Advanced Food Processing Technologies written by Suvendu Bhattacharya and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-17 with Technology & Engineering categories.
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Novel Food Processing Technologies
DOWNLOAD
Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2004-11-30
Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-30 with Technology & Engineering categories.
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Microbial Decontamination In The Food Industry
DOWNLOAD
Author : Ali Demirci
language : en
Publisher: Elsevier
Release Date : 2012-06-26
Microbial Decontamination In The Food Industry written by Ali Demirci and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-26 with Technology & Engineering categories.
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination