19. Ultraviolet-C Light Processing of Liquid Food Products

  1. Howard Q. Zhang3,
  2. Gustavo V. Barbosa-Cánovas4,
  3. V.M. Balasubramaniam5,6,
  4. C. Patrick Dunne7,
  5. Daniel F. Farkas8 and
  6. James T.C. Yuan9
  1. J.A. Guerrero-Beltrán1 and
  2. G.V. Barbosa-Cánovas2

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch19

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Guerrero-Beltrán, J.A. and Barbosa-Cánovas, G.V. (2010) Ultraviolet-C Light Processing of Liquid Food Products, 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.ch19

Editor Information

  1. 3

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

  2. 4

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

  3. 5

    Department of Food Science and Technology, USA

  4. 6

    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. 7

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

  6. 8

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

  7. 9

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

Author Information

  1. 1

    Depto. Ing. Qu´mica y Alimentos, Universidad de las Américas-Puebla, Cholula, Puebla 72820, México, USA

  2. 2

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

  • ultraviolet-C light processing - of liquid food products;
  • emerging new technologies, in food processing - to treat foods, capacity to deliver safe and high-quality products that consumers demand;
  • effect of UV light - on microbial inactivation and DNA;
  • UV germicidal lamps;
  • UV treatment of food, UV-C light - absorbed by DNA in cells, depleting growth of cells and results in cell death;
  • UV light penetration - into liquid food products;
  • UV-C technology application - in processing of liquid food products, as in a study by Barbosa-Cánovas et al;
  • UV light variables - in processing liquid foods;
  • ultraviolet light, absorbed in liquids in different ways;
  • first order kinetics modeling - microbial and enzymic reduction in liquid food products, modeled using a first-order kinetics model

Summary

This chapter contains sections titled:

  • Introduction

  • Effect of UV Light on Microbial Inactivation and DNA

  • UV Light Penetration into Liquid Food Products

  • UV-C Light Uses

  • UV Light Equipment

  • UV Light Variables in Processing Liquid Foods

  • Dosage Measurement

  • Modeling

  • Concluding Remarks

  • References