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Ultraviolet Light in Food Technology: Principles and Applications de Tatiana Koutchma

Ultraviolet Light in Food Technology: Principles and Applications: Contemporary Food Engineering

Autor Tatiana Koutchma
en Limba Engleză Hardback – 6 iun 2019
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.
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Specificații

ISBN-13: 9781138081420
ISBN-10: 1138081426
Pagini: 360
Ilustrații: 63 Tables, black and white; 130 Illustrations, black and white
Dimensiuni: 156 x 234 x 21 mm
Greutate: 1.56 kg
Ediția:2nd edition
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering

Public țintă

Professional and Professional Reference

Cuprins

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

Notă biografică

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.

Descriere

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.