Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods

Food Engineering Reviews

Volumn 12, Issue 3, 2020, Pages 290-308

  Ochoa Velasco, Carlos Enrique ^a   Ávila Sosa, Raúl ^a   Hernández Carranza, Paola ^a   Ruíz Espinosa, Hector ^a   Ruiz López, Irving I ^a   Guerrero Beltrán, José Ángel ^b  

^a BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Liquid foods; Mathematical models; Microbial inactivation; UV C light

Indexed keywords

CURVE FITTING; FRUIT JUICES; LIQUIDS; MICROORGANISMS; PASTEURIZATION;

HEALTH PROMOTING COMPOUNDS; INACTIVATION OF MICROORGANISMS; LIQUID EGG PRODUCTS; MATHEMATICAL APPROACH; MICROBIAL INACTIVATION; NON-LINEAR MODEL; PATHOGENIC MICROORGANISMS; ULTRAVIOLET-C LIGHTS;

FOOD MICROBIOLOGY;

EID: 85086046992     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-020-09219-y     Document Type: Review

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