The goal of this review is to provide a summary of the basic principles of UV light generation and propagation with emphasis on its applications for liquid food processing. However, its use for treating foods is still limited due to low UV transmittance of liquid foods. Recent advances in the science and engineering of UV light irradiation have demonstrated that this technology holds considerable promise as an alternative to traditional thermal pasteurization for liquid foods and ingredients, fresh juices, soft drinks, and beverages. As a physical method, ultraviolet light (UV) irradiation has a positive consumer image and is of interest to the food industry as a low cost non-thermal method of preservation. A negative, public reaction is growing over the addition of chemical preservatives to liquid foods and beverages to extend their shelf life and to protect against foodborne pathogens.
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