Preservation and Shelf Life Extension: UV Applications for Fluid FoodsAuthor: Tatiana KoutchmaPublisher: Elsevier Science Publishing Co IncCategory: Biology, Life Sciences, Life Sciences: General Issues, Cellular Biology (cytology), Food & Beverage TechnologyAge Group: 15+Book Format: Paperback
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.
Table Of Contents1. Fundamentals of UV light transmissions in foods 2. Commercial UV sources 3. UV microbial effects in fluid foods 4. UV light applications for fresh juices and wines 5. UV light treatment of dairy products 6. UV light treatment of food surfaces
About Tatiana KoutchmaTatiana Koutchma is a research scientist in 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 in Moscow State University of Food Production. Since 1990, she has 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 has been application innovative technologies like 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 food industry. She also contributed to the approval of a number of international regulatory submissions on UV applications for foods, milk and ingredients. 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.
|Brand||Elsevier Science Publishing Co Inc|
|Artist / Author||Tatiana Koutchma|