Preservation and Shelf Life Extension

UV Applications for Fluid Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Preservation and Shelf Life Extension by Tatiana Koutchma, Elsevier Science
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Author: Tatiana Koutchma ISBN: 9780124166684
Publisher: Elsevier Science Publication: March 21, 2014
Imprint: Academic Press Language: English
Author: Tatiana Koutchma
ISBN: 9780124166684
Publisher: Elsevier Science
Publication: March 21, 2014
Imprint: Academic Press
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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