000			03722cam a2200517Ii 4500
001			u156481
003			SIRSI
005			20240916205700.0
008			140329s2014 onc o 000 0 eng d
006			m o d
007			cr cnu---unuuu
040			_aEBLCP _beng _erda _epn _cEBLCP _dN$T _dOPELS _dUIU _dE7B _dCOO _dO2D
020			_a9780124166684 (electronic bk.)
020			_a0124166687 (electronic bk.)
020			_z9780124166219
020			_a0124166210
020			_a9780124166219
035			_a(OCoLC)875098402
050		4	_aTP371.8
050		4	_aTP248.2
072		7	_aTEC _x012000 _2bisacsh
082	0	4	_a664.0288 _223
082	0	4	_a616 _223
092			_a664.0288 _bK88p
100	1		_aKoutchma, Tatiana N., _eauthor.
245	1	0	_aPreservation and shelf life extension : _bUV applications for fluid foods / _cTatiana Koutchma.
250			_aFirst edition.
264		1	_aLondon, UK : _bElsevier, Academic Press, _c2014.
300			_a66 pages ; _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
490	0		_aNovel Technologies in the Food Industry
500			_aDescription based upon print version of record.
505	0		_aFront Cover; Preservation and Shelf Life Extension; Copyright Page; Contents; Introduction; 1 Fundamentals of UV Light Emission, Transmission, and Absorption; 2 UV Light Microbial Effects; 2.1 Evaluation of UVC Resistance of Food Organisms; 2.2 UVC Wavelength Effect on Bacterial Inactivation; 3 UV Light Sources; 4 UV Systems for Fluid Products; 4.1 Annular UV Systems; 4.1.1 Laminar Flow; 4.1.2 Turbulent Flow; 4.2 Static Mixers; 4.3 Dynamic Mixers; 5 Control Parameters in UV Processing; 5.1 Product Parameters; 5.1.1 Optical Properties; 5.1.2 Physicochemical Properties; 5.2 Process Parameters
505	8		_a5.2.1 UV Fluence and UV Dose5.2.2 Fluid Flow Dynamics; 6 Establishment of Preservation Process Using UV Light; 6.1 Acid and Acidified Foods; 6.2 Low-Acid Pasteurized Products; 6.3 Identification of the Organism of Concern; 6.4 Selection of the Process Target End Point; 6.5 Estimation of the Ability of the Process to Consistently Deliver the Target Performance; 6.6 Quantitative Validation Studies; 7 Novel Preservation Applications of UV Light; 7.1 Fresh Juice Products; 7.2 Wines; 7.3 Dairy Products; 7.4 Liquid Ingredients; 7.4.1 Sugar Syrups and Sweeteners
505	8		_a7.4.2 Whole Eggs and Liquid Egg Components7.4.3 Brewing Applications; 8 Energy Evaluation in UV Flow Systems; 9 Regulatory Aspects of UV Technology Commercialization; 10 UV Safety; Conclusion; References
520			_aPreservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. <u.
504			_aIncludes bibliographical references.
650		0	_aRadiation preservation of food.
650		0	_aFood _xMoisture.
650		4	_aBiotechnology.
650		4	_aFluid Foods.
650		4	_aPreservation.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh
776	0	8	_iPrint version: _aKoutchma, Tatiana. _tPreservation and Shelf Life Extension. _dBurlington : Elsevier Science, 2014 _z9780124166684
949			_a\ _cc. 1 _xPRINT _p39.95
999			_a664.0288 K88P _wDEWEY _c4270 _i51994001698754 _d4270 _f6/29/2023 _g4 _lCIRCSTACKS _mLRC _p$39.95 _rY _sY _tBOOK _u7/1/2014 _xPRINT