Advances in ultraviolet light technology for non-thermal processing of liquid foods

Food and Bioprocess Technology

Volumn 2, Issue 2, 2009, Pages 138-155

  Koutchma, Tatiana ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Low UV transmittance liquids; Reactor performance; UV inactivation; UV light technology

Indexed keywords

BASIC PRINCIPLES; CHEMICAL PRESERVATIVES; CONSUMER IMAGES; FOOD INDUSTRIES; FOOD-BORNE PATHOGENS; LIQUID FOODS; LOW COSTS; LOW UV TRANSMITTANCE LIQUIDS; NON THERMALS; NON-THERMAL PROCESSING; NUTRITIONAL VALUES; OVERALL QUALITIES; PHYSICAL METHODS; PROCESS FACTORS; REACTOR PERFORMANCE; RESEARCH PRIORITIES; SCIENCE AND ENGINEERINGS; SHELF LIVES; SOFT DRINKS; ULTRAVIOLET LIGHTS; UV INACTIVATION; UV LIGHT TECHNOLOGY; UV REACTORS; UV TECHNOLOGIES; UV-LIGHT IRRADIATIONS;

BEVERAGES; FOOD PROCESSING; IRRADIATION; LIGHT SOURCES; TECHNOLOGY; ULTRAVIOLET RADIATION;

LIQUIDS;

EID: 65049086766     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0178-3     Document Type: Review

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