Food Plant Safety UV Applications for Food and Non-Food Surfaces
Auteur : Koutchma Tatiana
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.
- Focuses on plant processing operations in the food industry
- Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces
- Covers the cost benefits and energy and environmental advantages of using UV technologies
2. BASIC PRINCIPLES OF UV LIGHT GENERATION
3. UV DISINFECTION OF AIR, WATER AND SURFACES
4. CASE STUDIES OF UV TREATMENT OF FOOD SURFACES
5. PRINCIPLES OF UV SURFACE PROCESS DEVELOPMENT
Food engineers, Food Processing Engineers, Product Development Engineers, Graduate Students, Quality Assurance Managers; Production Managers; Laboratory Managers, Operations Supervisors and Managers
Dr. Koutchma is a graduate faculty at University of Guelph, Chair Elect of Nonthermal Processing Division (NPD) of IFT, and Canadian Ambassador at the Global Harmonization Initiative (GHI). She is also associate editor of the journals Food Process Engineering and Food Science and Technology International. Dr. Koutchma has authored four books on UV light for foods, as well as 10+ book chapters and 70+ peer-reviewed publications. She is an invited speaker at numerous international venues and delivers training for industry and government professionals. As a contributing author of the “FoodOnline and “MeatingPlace Dr. Koutchma is an active promoter of non-thermal processing technologies to the professional community.
Date de parution : 03-2014
Ouvrage de 48 p.
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
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