Publisher's Synopsis
Food safety concerns have emphasized the need for more research in food safety interventions such as UV-treatment, ozonation, and organic acids. Although previous research in this field have shown that UV-C radiation can be an effective method to inactivate microorganisms in liquid food, practical applications of this technology are limited due to its low penetration capacity in liquids with high absorption coefficient and turbidity. It is well known that the optical properties of the treatment medium strongly influence the lethal effect of UV light due to absorption, reflection, scattering, and refraction phenomena caused by the presence of color compounds and soluble or suspended particles. In order to overcome these limitations, combinations of UV radiation with other nonthermal technologies, such as pulsed electric fields, have been designed, based on hurdles technology approach. For instance, it has been demonstrated that UV light followed by pulsed electric fields (PEF) treatments has an additive effect. In this respect, application of new discoveries in health-promoting food manufacture has been an intriguing and exciting topic of major public concern, while at the same time it confers multiple advantages in the industrial sector. In response to demands from increasingly health conscious consumers, the global new trend focuses on foods not only with superior sensory appeal but also of improved nutritional attributes. Current innovations in food production have resulted in the development of novel products with specific functional ingredients, reduction or removal of undesirable components, modification of food compositions, and overall improved quality and safety. Food Plant Safety: UV Applications for Food and Non-Food Surfaces is a compilation of research and reviews describing 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. Ultraviolet light (UV) light holds considerable promise in food processing as an alternative to traditional thermal processing. Its applications include pasteurization of juices, post lethality treatment for meats, treatment of food contact surfaces and to extend the shelf-life of fresh produce. This volume will review research studies and commercial applications that utilize UV treatment for solid and liquid foods. Furthermore, the benefits and drawbacks of such methodologies were discussed, too. Future research needed to extend the range of UV light applications in food processing industry is presented.
