Ultraviolet Light in Food Technology

Dr. Tatiana Koutchma is a Research Scientist at Agriculture and Agri-FoodCanada (AAFC). Before she joined the AAFC, she was a Research AssociateProfessor at the National Center for Food Safety and Technology (NCFST) atthe Illinois Institute of Technology in Chicago. She received her doctoral degree inFood Process Engineering from the Moscow State University of Food Production.Since 1990, she had successful international experience in Russia, USA, andCanada working in academia and government research programs in emerging foodprocessing technologies. In the last 18 years, her main research focus and interestwas application of innovative technologies such as UV light, microwave heating,and high hydrostatic pressure for improved food safety, security, shelf–life, andproduct acceptability. She initiated research programs on UV light for food preservationand was actively involved in core functions associated with R&D, processdesign, and validation of this technology for the food industry. Also, she contributedto the approvals of a number of international regulatory submissions on UVapplications for foods, milk, and ingredients.Dr. Koutchma is a graduate faculty at the University of Guelph, ChairElect of Nonthermal Processing Division (NPD) of IFT, Canadian Ambassadorin Global Harmonization Initiative (GHI). She is also Associate Editorof the Journal of Food Process Engineering and Food Science and TechnologyInternational. Dr. Koutchma is an author for four books on UV light forfoods, 10+ book chapters, and 70+ peer-reviewed publications. She is aninvited speaker of numerous international venues and delivers training for industryand government professionals. As a contributing author to “FoodOnline” and“MeatingPlace,” Dr. Koutchma is an active promoter of non-thermal processingtechnologies to the professional community.

• ContentsSeries Preface ................................................................................................... viiPreface .............................................................................................................. ixSeries Editor ................................................................................................... xiiiAbout the Author ............................................................................................ xvChapter 1 Principles and Applications of UV Light Technology .................... 1Chapter 2 Sources of UV Light..................................................................... 49Chapter 3 Characterization of Foods Properties in Relation toUV Treatment .............................................................................. 73Chapter 4 UV Light Microbial Inactivation in Foods................................. 105Chapter 5 UV Light Processing Effects on Quality, Nutritional Content,and Sensory Attributes of Juices, Milk, and Beverages............... 145Chapter 6 UV Light for Fresh Produce and Grain...................................... 181Chapter 7 UV Process Calculations for Food Applications......................... 205Chapter 8 UV Flow Systems for Treatment of Liquid Foods andBeverages.................................................................................... 243Chapter 9 UV Process Validation................................................................ 261Chapter 10 UVApplications for Food Plant Safety ...................................... 285Chapter 11 UV Effects on Chemical Contaminants and Mycotoxinsin Foods and Beverages .............................................................. 303Chapter 12 Current Status of UV Treatment of Foods in InternationalRegulations................................................................................. 319Index.............................................................................................................. 335