18. Pulsed Ultraviolet Light

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Ali Demirci and
  2. Kathiravan Krishnamurthy

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch18

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Demirci, A. and Krishnamurthy, K. (2010) Pulsed Ultraviolet Light, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch18

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Department of Agricultural and Biological Engineering, The Pennsylvania State University, 231 Agricultural Engineering Building, University Park, PA 16802, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • pulsed ultraviolet light;
  • microorganisms, in water, food, and environment - in a typical farm and food processing plant;
  • food preservation techniques - developed to ensure safety of the food;
  • characteristics of UV, visible, and infrared regions - of electromagnetic spectrum;
  • UV light, applied in two modes - as continuous mode and pulsed modes;
  • energy of photons in UV-light range, high - causing ionization of molecules;
  • typical spectral distribution - of xenon flashlamps;
  • UV light, exhibiting germicidal properties - in UV-C region;
  • UV light, having a limitation for penetration capacity;
  • UV light effect - on food components and quality

Summary

This chapter contains sections titled:

  • Introduction

  • Ultraviolet Light

  • Pulsed UV Light

  • Inactivation Mechanism of UV Light

  • UV-Light Penetration and Absorption

  • Applications of by Pulsed UV Light

  • Effect of UV Light on Food Components and Quality

  • Pathogen Inactivation Modeling for Pulsed UV Light

  • Economics of Pulsed UV Light

  • Conclusions and Future Trends

  • References