January 22, 2021

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Ultraviolet LED Technology for Food Applications

Ultraviolet LED Technology for Food Applications
Author : Tatiana Koutchma
Publisher : Academic Press
Release Date : 2019-08-10
Category : Technology & Engineering
Total pages :146
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Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications. Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the "point-of-use" integration. Brings unique advantages of LEDs for foods from farm to kitchens Explores applications and advances in LEDs for horticulture, crops production, postharvest reservation and produce storage Investigates UV LEDs in food safety

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author : Anonim
Publisher : Elsevier
Release Date : 2020-08-18
Category : Technology & Engineering
Total pages :2480
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology
Author : Tatiana Koutchma
Publisher : CRC Press
Release Date : 2019-05-20
Category : Technology & Engineering
Total pages :344
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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.

Food Safety Engineering

Food Safety Engineering
Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
Publisher : Springer Nature
Release Date : 2020-05-28
Category : Technology & Engineering
Total pages :760
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Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Plant Safety

Food Plant Safety
Author : Tatiana Koutchma
Publisher : Elsevier
Release Date : 2014-03-11
Category : Technology & Engineering
Total pages :48
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Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities. This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students. Focuses on plant processing operations in the food industry Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces Covers the cost benefits and energy and environmental advantages of using UV technologies

Technological Approaches for Novel Applications in Dairy Processing

Technological Approaches for Novel Applications in Dairy Processing
Author : Nurcan Koca
Publisher : BoD – Books on Demand
Release Date : 2018-06-20
Category : Business & Economics
Total pages :202
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Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.

Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
Author : Ali Demirci,Michael O Ngadi
Publisher : Elsevier
Release Date : 2012-06-26
Category : Technology & Engineering
Total pages :840
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The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Light-Emitting Diodes

Light-Emitting Diodes
Author : Jinmin Li,G. Q. Zhang
Publisher : Springer
Release Date : 2019-01-07
Category : Technology & Engineering
Total pages :600
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Comprehensive in scope, this book covers the latest progresses of theories, technologies and applications of LEDs based on III-V semiconductor materials, such as basic material physics, key device issues (homoepitaxy and heteroepitaxy of the materials on different substrates, quantum efficiency and novel structures, and more), packaging, and system integration. The authors describe the latest developments of LEDs with spectra coverage from ultra-violet (UV) to the entire visible light wavelength. The major aspects of LEDs, such as material growth, chip structure, packaging, and reliability are covered, as well as emerging and novel applications beyond the general and conventional lightings. This book, written by leading authorities in the field, is indispensable reading for researchers and students working with semiconductors, optoelectronics, and optics. Addresses novel LED applications such as LEDs for healthcare and wellbeing, horticulture, and animal breeding; Editor and chapter authors are global leading experts from the scientific and industry communities, and their latest research findings and achievements are included; Foreword by Hiroshi Amano, one of the 2014 winners of the Nobel Prize in Physics for his work on light-emitting diodes.

III-Nitride Ultraviolet Emitters

III-Nitride Ultraviolet Emitters
Author : Michael Kneissl,Jens Rass
Publisher : Springer
Release Date : 2015-11-12
Category : Technology & Engineering
Total pages :442
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This book provides a comprehensive overview of the state-of-the-art in group III-nitride based ultraviolet LED and laser technologies, covering different substrate approaches, a review of optical, electronic and structural properties of InAlGaN materials as well as various optoelectronic components. In addition, the book gives an overview of a number of key application areas for UV emitters and detectors, including water purification, phototherapy, sensing, and UV curing. The book is written for researchers and graduate level students in the area of semiconductor materials, optoelectronics and devices as well as developers and engineers in the various application fields of UV emitters and detectors.

UV Solid-State Light Emitters and Detectors

UV Solid-State Light Emitters and Detectors
Author : Michael S. Shur,Arturas Zukauskas
Publisher : Springer Science & Business Media
Release Date : 2004-05-31
Category : Technology & Engineering
Total pages :308
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Infrared and visible light LEDs and photodetectors have found numerous applications and have become a truly enabling technology. The promise of solid state lighting has invigorated interest in white light LEDs. Ultraviolet LEDs and solar blind photodetectors represent the next frontier in solid state emitters and hold promise for many important applications in biology, medi cine, dentistry, solid state lighting, displays, dense data storage, and semi conductor manufacturing. One of the most important applications is in sys tems for the identification of hazardous biological agents. Compared to UV lamps, UV LEDs have lower power consumption, a longer life, compactness, and sharper spectral lines. UV LEDs can provide a variety of UV spectra and have shape and form factor flexibility and rugged ness. Using conventional phosphors, UV LEDs can generate white light with high CRI and high efficiency. If quantum cutter phosphors are developed, white light generation by UV LEDs might become even more efficient. Advances in semiconductor materials and in improved light extraction techniques led to the development of a new generation of efficient and pow erful visible high-brightness LEDs and we expect that similar improvements will be achieved in solid-state UV technology.

Deep Ultraviolet LEDs

Deep Ultraviolet LEDs
Author : Zi-Hui Zhang,Chunshuang Chu,Kangkai Tian,Yonghui Zhang
Publisher : Springer
Release Date : 2019-02-04
Category : Technology & Engineering
Total pages :69
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This book highlights the origin of low external quantum efficiency for deep ultraviolet light-emitting diodes (DUV LEDs). In addition, it puts forward solutions for increasing the internal quantum efficiency and the light extraction efficiency of DUV LEDs. The book chiefly concentrates on approaches that can be used to improve the crystalline quality, increase carrier injection, reduce the polarization-induced electric field within multiple quantum wells, suppress the TM polarization emission, and enhance the light escape from the semiconductor layer. It also demonstrates insightful device physics for DUV LEDs, which will greatly benefit the optoelectronic community.

Novel Food Processing

Novel Food Processing
Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
Publisher : CRC Press
Release Date : 2016-04-19
Category : Technology & Engineering
Total pages :510
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Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release Date : 2018-04-08
Category : Technology & Engineering
Total pages :522
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Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Ultraviolet Applications Handbook

Ultraviolet Applications Handbook
Author : James R. Bolton
Publisher : Unknown
Release Date : 2010
Category : Photochemistry
Total pages :60
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Ultraviolet Germicidal Irradiation Handbook

Ultraviolet Germicidal Irradiation Handbook
Author : Wladyslaw Kowalski
Publisher : Springer Science & Business Media
Release Date : 2010-01-12
Category : Technology & Engineering
Total pages :501
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This reference covers technical information on ultraviolet germicidal irradiation and its application to air and surface disinfection and the control of pathogens and allergens. Its main focus is airborne microbes and surface contamination applications.