Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering Book 2)

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters–on chemical destruction with UV light and food plant safety-along with 6 chapters greatly expanded and updated.Product details Simultaneous Publisher: CRC Press; 2 edition (May 20, 2019) Publication Date: May 20, 2019