Microbial decontamination of food by ultraviolet (UV) and pulsed UV light
Abstract
The application of ultraviolet (UV) and pulsed UV light to foods has gained attention in recent years as a potential alternative to chemical and thermal disinfection methods. These techniques can be used on packaged foods, and so allow post-processing decontamination of food products. This chapter first reviews the principles and technology behind UV and pulsed UV light, and discusses critical processing factors. It then describes the mechanisms of microbial inactivation and provides an overview of the effects of pulsed UV light on food quality. Research challenges and future needs relating to these technologies are also addressed.
Source
MICROBIAL DECONTAMINATION IN THE FOOD INDUSTRY: NOVEL METHODS AND APPLICATIONSIssue
234Collections
- Makale Koleksiyonu [5200]
- Makale Koleksiyonu [5745]
- Öksüz Yayınlar Koleksiyonu - WoS [6162]