High intensity pulsed light in processing and preservation of foods /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Pataro, Gianpiero, 1971- (Editor ), Lyng, James (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, Inc., [2016]
Colección:Food science and technology series (Nova Science Publishers)
Temas:
Food > Preservation.
Radiation preservation of food.
Ultraviolet radiation.
Aliments > Conservation.
Aliments > Irradiation.
Rayonnement ultraviolet.
ultraviolet radiation.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Preservation
Radiation preservation of food
Ultraviolet radiation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; CONTENTS ; PREFACE ; INTRODUCTION ; REFERENCES ; Chapter 1 THE USE OF UV LIGHT FOR FOOD PRESERVATION: AN OVERVIEW ; ABSTRACT ; INTRODUCTION; PRINCIPLES OF UV TECHNOLOGY ; UV Light ; UV-C Light Sources ; Definitions and Terminology-Terms and Units ; FACTORS AFFECTING THE EFFICACY OF UV TREATMENT ; Solid Food ; Liquid Food ; MICROBIAL INACTIVATION BY UV LIGHT ; Mechanisms of Microbial Inactivation by UV Light ; UV Inactivation Kinetics
  • Factors Determining UV Microbial Resistance Intrinsic Factors ; Extrinsic Factors ; Growth Phase ; Growing Conditions ; Stresses Prior to UV ; UV-C PROCESSING OF FOOD ; Solid Food ; Liquid Food ; CURRENT STATUS AND PERSPECTIVES ; Legislation; Combination of UV with Other Processing Technologies ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; Chapter 2 PRINCIPLES OF PULSED LIGHT TECHNOLOGY ; ABSTRACT ; INTRODUCTION ; General Aspects of Pulsed Light Technology ; Comparison of Pulsed Light and Continuous UV Light ; MECHANISM OF MICROBIAL INACTIVATION IN PULSED LIGHT TREATMENT
  • Effect of Spectral Range on Inactivation Effect of the UV Range on Microbial Inactivation by PL ; Photothermal and Photophysical Effects of PL Treatment ; INACTIVATION KINETICS IN PULSED LIGHT TREATMENT ; FACTORS AFFECTING THE EFFICIENCY OF PULSED LIGHT ; APPLICATIONS OF PULSED LIGHT TREATMENTS IN FOOD AND FOOD SYSTEMS ; Pulsed Light Treatment of Liquid Foods ; Pulsed Light Treatment of Meat and Fish Products ; Pulsed Light Treatment of Fruits and Vegetables; Pulsed Light Treatment of Cheese; Pulsed Light Treatment of Other Foods
  • Pulsed Light Treatment of Food Packaging and Contact Surfaces Combination of Pulsed Light with Other Disinfection Technologies ; Other Applications of Pulsed Light in Foods ; CONCLUSION ; REFERENCES ; Chapter 3 HIGH INTENSITY PULSED-LIGHT SYSTEMS ; ABSTRACT ; INTRODUCTION ; GENERATION OF PULSED-LIGHT ; COMPONENTS OF PULSED-LIGHT SYSTEMS ; High Voltage Power Supply ; Pulse Forming network ; The Flash Module ; Cooling; Control Module ; Treatment Chambers ; Peripheral Devices ; PULSED-LIGHT VS. CONTINUOUS UV ; PULSE FEATURES ; CRITICAL DESIGN FACTORS ; LAMPS ; TEMPERATURE MEASUREMENT
  • MEASUREMENT OF UV DOSE DELIVERY OVERVIEW OF COMMERCIAL PULSED-LIGHT EQUIPMENT ; TECHNICAL AND OCCUPATIONAL SAFETY REQUIREMENTS; UV Safety ; High Voltage Electrical Safety ; Ozone Safety and Disposal ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 4 FACTORS DETERMINING THE EFFICACY OF A PULSED LIGHT TREATMENT ; ABSTRACT ; INTRODUCTION ; PROCESS PARAMETERS ; Treatment Dose ; Distance and Relative Position between Substrate and Lamp ; Spectral Distribution of the Emitted Light ; Pulse Voltage ; Temperature ; PRODUCT PARAMETERS ; Solids Substrates ; Liquids Substrates ; Food Composition

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