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.
- ISBN10 1306540801
- ISBN13 9781306540803
- Publish Date 1 January 2014
- Publish Status Active
- Out of Print 17 June 2015
- Publish Country US
- Imprint Academic Press
- Format eBook
- Pages 75
- Language English