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Preservation and Shelf Life Extension - UV Applications for Fluid Foods - Tatiana Koutchma (AP, 2014) pdf

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 							ISBN 978-0-12-416621-9
  
  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 						

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