Food Plant Safety

UV Applications for Food and Non-Food Surfaces

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science
Cover of the book Food Plant Safety by Tatiana Koutchma, Elsevier Science
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Author: Tatiana Koutchma ISBN: 9780124166677
Publisher: Elsevier Science Publication: March 11, 2014
Imprint: Academic Press Language: English
Author: Tatiana Koutchma
ISBN: 9780124166677
Publisher: Elsevier Science
Publication: March 11, 2014
Imprint: Academic Press
Language: English

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines.

Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities.

This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.

  • Focuses on plant processing operations in the food industry
  • Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces
  • Covers the cost benefits and energy and environmental advantages of using UV technologies
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines.

Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities.

This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.

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