Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering Book 2)
This book presents the principles and applications of ultraviolet light technology for enhancing food safety, quality, and processing efficiency in modern food engineering.
About This Book
Ultraviolet Light in Food Technology explores the principles and practical uses of UV technology within the food industry.
The book covers fundamental concepts of UV light and its effects on microorganisms and food components.
Applications discussed include surface treatment, liquid processing, and packaging decontamination.
Readers will find information on system design, process validation, and regulatory considerations.
The text serves as a reference for professionals and researchers working with contemporary food engineering methods.
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