Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foods

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Milly, P J ^a   Toledo, R T ^a   Chen, J ^b   Kazem, B ^c  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c Hydro Dynamics Inc   (United States)

Author keywords

Actinometry; E. coli 25922; Hydrodynamic cavitation; Opaque fluid; Ultraviolet

Indexed keywords

ANIMAL; APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DISINFECTION; EQUIPMENT DESIGN; ESCHERICHIA COLI; FOOD CONTROL; FOOD IRRADIATION; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; MILK; RADIATION DOSE; RADIATION EXPOSURE; ULTRAVIOLET RADIATION;

ANIMALS; BEVERAGES; COLONY COUNT, MICROBIAL; DISINFECTION; EQUIPMENT DESIGN; ESCHERICHIA COLI; FOOD IRRADIATION; FOOD MICROBIOLOGY; MALUS; MILK; RADIATION DOSAGE; ULTRAVIOLET RAYS;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 36349014290     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00518.x     Document Type: Article

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