TL;DRAbstract
Food processing and preservation technologies must maintain the fresh-like characteristics of foods, while providing acceptable and convenient shelf life, as well as ensuring safety and nutritional value. Nonthermal processes that are applied to food preservation without the collateral effects of heat treatments are being intensely studied and tested. One such procedure is the irradiation of foods with short-wave ultraviolet (UVC) light. Short-wave ultraviolet light is reported to be an effective method for inactivating bacteria that contaminate water and the surfaces of several materials. Ultraviolet (UV) technology has been known for over 60 years, but commercial equipment was primarily manufactured for pharmaceutical and aquaculture industries, which could not tolerate chemical disinfecting. In the past two decades, food and beverage industries and UV equipment manufacturers have looked upon each other with an opportunistic eye. The lethal effects of UVC and its effectiveness as a disin
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Food processing and preservation technologies must maintain the fresh-like characteristics of foods, while providing acceptable and convenient shelf life, as well as ensuring safety and nutritional value. Nonthermal processes that are applied to food preservation without the collateral effects of heat treatments are being intensely studied and tested. One such procedure is the irradiation of foods with short-wave ultraviolet (UVC) light. Short-wave ultraviolet light is reported to be an effective method for inactivating bacteria that contaminate water and the surfaces of several materials. Ultraviolet (UV) technology has been known for over 60 years, but commercial equipment was primarily manufactured for pharmaceutical and aquaculture industries, which could not tolerate chemical disinfecting. In the past two decades, food and beverage industries and UV equipment manufacturers have looked upon each other with an opportunistic eye. The lethal effects of UVC and its effectiveness as a disin
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