2nd Edition

Ultraviolet Light in Food Technology Principles and Applications

By Tatiana Koutchma Copyright 2019
    360 Pages 130 B/W Illustrations
    by CRC Press

    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

    Biography

    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.