Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/73358
Type: Artigo de periódico
Title: ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION
Author: Guedes, AMM
Novello, D
Mendes, GMD
Cristianini, M
Abstract: ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects as the origin, concept and applications of the technology on the equipment industry and running mechanisms were approached. The application of UV radiation on food decontamination is still little used due its low penetration, but it is known that it can be easily applied to solid and liquid food products. The reviewed studies highlight the potential that the ultraviolet process offers for the production of fresh and food with better characteristics because this type of radiation is lethal for many microorganisms and can be safely applied to produce food.
Subject: ULTRAVIOLET RADIATION
FOOD PROCESS
FOOD PRESERVATION
Country: Brasil
Editor: Centro Pesquisa Processamento Alimentos
Rights: aberto
Date Issue: 2009
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000269853600007.pdf176.29 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.