Abstract
The ultraviolet (UV) light technology has been slowly taking its niche for decontamination and preservation of liquid foods and beverages as a truly nonthermal and nonchemical treatment. Even though the term “irradiation” is frequently used for this treatment, UV is also considered as a light. UV light is safe to use; an ecologically clean technology because it is free of chemicals, waste effluents; and it typically does not produce by-products and can provide energy and cost savings opportunities for food manufacturers. Recently, commercial UV systems have been developed using thin film laminar, turbulent or complex vortexes flow patterns that are capable to deliver efficient treatment to control pathogenic, and spoilage contaminants in many categories of fluid food products, ingredients, drinks, and soft beverages. The existing and potential applications of UV light include juice products, milk, sugar syrups, liquid eggs and egg components, wine, and protein ingredients. This publication summarizes the recent knowledge and essential information on UV light technology for safety and extension of shelf life of a variety of fluid food products and beverages.
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