2012年1月1日 · The application of ultraviolet (UV) and pulsed UV light to foods has gained attention in recent years as a potential alternative to chemical and thermal disinfection methods. These techniques can be used on packaged foods, and so allow postprocessing decontamination of food products.

2024年12月14日 · Ultraviolet (UV) light, known primarily for its applications in sterilization and disinfection, has potential benefits and drawbacks when used in food processing. This article will delve into the intricacies of using UV light on food, exploring its mechanisms, advantages, possible risks, and the future of this technology in the food industry.

2021年8月1日 · UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide range of microbial pathogens (e.g., bacteria, fungi, yeasts, molds, and viruses). UVC technology can be used to effectively prevent foodborne illnesses while increasing the shelf life of food without compromising its quality by reducing the microbial load.

Food & Beverage. American Ultraviolet designs and manufacturers many standard and custom UVC sterilization fixtures to protect food and beverages, including:

2019年7月12日 · In this chapter, the main objective is to review and summarize the use of UV light in foods, focus on its advantages and effects in food quality, and retention of nutrients and sensory attributes.

2009年1月20日 · Recent advances in the science and engineering of UV light irradiation have demonstrated that this technology holds considerable promise as an alternative to traditional thermal pasteurization for liquid foods and ingredients, fresh juices, soft drinks, and beverages.

2011年7月1日 · Ultraviolet treatments can be considered as a non-thermal processing emerging technology. UV processing can provide food with fresh features. Furthermore, UV-C radiation is lethal to most microorganisms and can be applied to ensure food safety.

2019年12月1日 · Incorrectly applied UV treatment may change the composition of foods. Free-radical as well as photochemical reactions can digest the proteins, damage the antioxidants, oxidize the lipids, make...

2013年8月17日 · As an emerging nonthermal processing technology, UV irradiation offers multiple advantages: effective inactivation of a broad range of spoilage and pathogenic microorganisms, minimal loss of the nutritional and sensorial quality of foods, no known toxic effects or residues from the treatment, and low energy consumption compared to other thermal ...

2022年7月27日 · Ultraviolet light (UV-C) is a method of food processing which kills bacteria, without using heat or harsh chemicals, increases shelf life, and can even increase the nutritiousness of food such as mushrooms, bread and milk. We explore what manufacturers should know about using UV-C.