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- Author: Tatiana Koutchma
- Publisher: Academic Press
- ISBN-10: 0124166202
- ISBN-13: 9780124166202
- Format: 15.2 x 22.9 x 0.3 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
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- Author: Tatiana Koutchma
- Publisher: Academic Press
- ISBN-10: 0124166202
- ISBN-13: 9780124166202
- Format: 15.2 x 22.9 x 0.3 cm, softcover
- Language: English 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.
Reviews