Preservation and shelf life extension [recurso electrónico] : UV applications for fluid foods / Tatiana Koutchma.

Por: Koutchma, Tatiana N [author.]Tipo de material: TextoTextoSeries Novel Technologies in the Food IndustryEditor: London, UK : Elsevier, Academic Press, 2014Edición: First editionDescripción: 1 online resource (75 pages)Tipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780124166684; 0124166687; 0124166210; 9780124166219Tema(s): Radiation preservation of food | Food -- Moisture | Biotechnology | Fluid Foods | Preservation | TECHNOLOGY & ENGINEERING -- Food Science | Food -- Moisture | Radiation preservation of foodGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Preservation and Shelf Life Extension.Clasificación CDD: 664.0288 | 616 Clasificación LoC:TP371.8TP248.2Recursos en línea: Libro electrónico ScienceDirectTexto
Contenidos:
Front Cover; Preservation and Shelf Life Extension; Copyright Page; Contents; Introduction; 1 Fundamentals of UV Light Emission, Transmission, and Absorption; 2 UV Light Microbial Effects; 2.1 Evaluation of UVC Resistance of Food Organisms; 2.2 UVC Wavelength Effect on Bacterial Inactivation; 3 UV Light Sources; 4 UV Systems for Fluid Products; 4.1 Annular UV Systems; 4.1.1 Laminar Flow; 4.1.2 Turbulent Flow; 4.2 Static Mixers; 4.3 Dynamic Mixers; 5 Control Parameters in UV Processing; 5.1 Product Parameters; 5.1.1 Optical Properties; 5.1.2 Physicochemical Properties; 5.2 Process Parameters.
5.2.1 UV Fluence and UV Dose5.2.2 Fluid Flow Dynamics; 6 Establishment of Preservation Process Using UV Light; 6.1 Acid and Acidified Foods; 6.2 Low-Acid Pasteurized Products; 6.3 Identification of the Organism of Concern; 6.4 Selection of the Process Target End Point; 6.5 Estimation of the Ability of the Process to Consistently Deliver the Target Performance; 6.6 Quantitative Validation Studies; 7 Novel Preservation Applications of UV Light; 7.1 Fresh Juice Products; 7.2 Wines; 7.3 Dairy Products; 7.4 Liquid Ingredients; 7.4.1 Sugar Syrups and Sweeteners.
7.4.2 Whole Eggs and Liquid Egg Components7.4.3 Brewing Applications; 8 Energy Evaluation in UV Flow Systems; 9 Regulatory Aspects of UV Technology Commercialization; 10 UV Safety; Conclusion; References.
Resumen: 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. <u.
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura Copia número Estado Fecha de vencimiento Código de barras
Libro Electrónico Biblioteca Electrónica
Colección de Libros Electrónicos TP371.8 (Browse shelf(Abre debajo)) 1 No para préstamo 380026-2001

Print version record.

Front Cover; Preservation and Shelf Life Extension; Copyright Page; Contents; Introduction; 1 Fundamentals of UV Light Emission, Transmission, and Absorption; 2 UV Light Microbial Effects; 2.1 Evaluation of UVC Resistance of Food Organisms; 2.2 UVC Wavelength Effect on Bacterial Inactivation; 3 UV Light Sources; 4 UV Systems for Fluid Products; 4.1 Annular UV Systems; 4.1.1 Laminar Flow; 4.1.2 Turbulent Flow; 4.2 Static Mixers; 4.3 Dynamic Mixers; 5 Control Parameters in UV Processing; 5.1 Product Parameters; 5.1.1 Optical Properties; 5.1.2 Physicochemical Properties; 5.2 Process Parameters.

5.2.1 UV Fluence and UV Dose5.2.2 Fluid Flow Dynamics; 6 Establishment of Preservation Process Using UV Light; 6.1 Acid and Acidified Foods; 6.2 Low-Acid Pasteurized Products; 6.3 Identification of the Organism of Concern; 6.4 Selection of the Process Target End Point; 6.5 Estimation of the Ability of the Process to Consistently Deliver the Target Performance; 6.6 Quantitative Validation Studies; 7 Novel Preservation Applications of UV Light; 7.1 Fresh Juice Products; 7.2 Wines; 7.3 Dairy Products; 7.4 Liquid Ingredients; 7.4.1 Sugar Syrups and Sweeteners.

7.4.2 Whole Eggs and Liquid Egg Components7.4.3 Brewing Applications; 8 Energy Evaluation in UV Flow Systems; 9 Regulatory Aspects of UV Technology Commercialization; 10 UV Safety; Conclusion; References.

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. <u.

Includes bibliographical references.

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