Tatiana Koutchma

Ultraviolet Light in Food Technology (eBook, ePUB)

Principles and Applications

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 376
• Erscheinungstermin: 20. Mai 2019
• Englisch
• ISBN-13: 9781000650440
• Artikelnr.: 56888671

Autorenporträt

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.

Inhaltsangabe

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