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001			u380026
003			SIRSI
005			20160812084626.0
006			m o d
007			cr cnu---unuuu
008			140329s2014 onc ob 000 0 eng d
040			_aEBLCP _beng _erda _epn _cEBLCP _dNT _dOPELS _dUIU _dE7B _dCOO _dYDXCP _dOCLCO _dOCLCF _dDEBSZ _dOCLCQ _dOCL
019			_a880564458
020			_a9780124166684 _q(electronic bk.)
020			_a0124166687 _q(electronic bk.)
020			_a0124166210
020			_a9780124166219
020			_z9780124166219
029	1		_aDEBSZ _b414274482
029	1		_aNLGGC _b374706417
050		4	_aTP371.8
050		4	_aTP248.2
082	0	4	_a664.0288 _223
082	0	4	_a616 _223
049			_aTEFA
100	1		_aKoutchma, Tatiana N., _eauthor.
245	1	0	_aPreservation and shelf life extension _h[recurso electrónico] : _bUV applications for fluid foods / _cTatiana Koutchma.
250			_aFirst edition.
264		1	_aLondon, UK : _bElsevier, Academic Press, _c2014.
300			_a1 online resource (75 pages).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aNovel Technologies in the Food Industry
588	0		_aPrint version record.
505	0		_aFront 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.
505	8		_a5.2.1 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.
505	8		_a7.4.2 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.
520			_aPreservation 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.
504			_aIncludes bibliographical references.
650		0	_aRadiation preservation of food.
650		0	_aFood _xMoisture.
650		4	_aBiotechnology.
650		4	_aFluid Foods.
650		4	_aPreservation.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aFood _xMoisture _2fast _0(OCoLC)fst00930544
650		7	_aRadiation preservation of food. _2fast _0(OCoLC)fst01086952
655		4	_aElectronic books.
776	0	8	_iPrint version: _aKoutchma, Tatiana. _tPreservation and Shelf Life Extension. _dBurlington : Elsevier Science, 2014 _z9780124166684
856	4	0	_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124166219
596			_a19
942			_cLIBRO_ELEC
999			_c206947 _d206947