Ultraviolet Light in Food Technology Principles and Applications

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.

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

Dr. Tatiana Koutchma is a Research Scientist at Agriculture and Agri-Food Canada (AAFC). Before she joined the AAFC, she was a Research Associate Professor at the National Center for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago. She received her doctoral degree in Food Process Engineering from the Moscow State University of Food Production. Since 1990, she had successful international experience in Russia, USA, and Canada working in academia and government research programs in emerging food processing technologies. In the last 18 years, her main research focus and interest was application of innovative technologies such as UV light, microwave heating, and high hydrostatic pressure for improved food safety, security, shelf–life, and product acceptability. She initiated research programs on UV light for food preservation and was actively involved in core functions associated with R&D, process design, and validation of this technology for the food industry. Also, she contributed to the approvals of a number of international regulatory submissions on UV applications for foods, milk, and ingredients. Dr. Koutchma is a graduate faculty at the University of Guelph, Chair Elect of Nonthermal Processing Division (NPD) of IFT, Canadian Ambassador in Global Harmonization Initiative (GHI). She is also Associate Editor of the Journal of Food Process Engineering and Food Science and Technology International. Dr. Koutchma is an author for four books on UV light for foods, 10+ book chapters, and 70+ peer-reviewed publications. She is an invited speaker of numerous international venues and delivers training for industry and government professionals. As a contributing author to “FoodOnline” and “MeatingPlace,” Dr. Koutchma is an active promoter of non-thermal processing technologies to the professional community.