Preservation and Shelf Life Extension: UV Applications for Fluid Foods

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Despite the efficacy of UV light to disinfect smooth 55surfaces, there are relatively few applications of this technology in the food processing industry. The restricted range of commercially available equipment for disinfecting solids may contribute to its limited use.

Preservation And Shelf Life Extension: Uv Applications For Fluid Foods

In addition, most kinetic data of microbial inactivation were obtained in suspension in 60aqueous media or air. These data are of limited use in predicting the surface disinfection rate. Since complex interactions may occur between microorganisms and surface materials, such as shielding effects from incident UV, efficacy of UV light depends on surface structure or topography.

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Extend the Shelf Life of Food

Subscribe to our newsletter Sign up with your email to get updates about the most important stories directly into your inbox Subscribe. Find it at other libraries via WorldCat Limited preview. Bibliography Includes bibliographical references. Summary Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer.

The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. Subject Radiation preservation of food.


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Fluid Foods. Bibliographic information. Publication date ISBN electronic bk. Postharvest spoilage is a continuing issue for the agricultural industry and, because of its cost, to consumers.

A large percentage of all fruits and vegetables produced are lost to spoilage, which is caused both by natural ripening triggered by enzymatic reactions and by microbial action attack by bacteria and fungi. Many methods are already in use in the postharvest chain to reduce spoilage, including controlling the temperature, humidity, and gas mixture in the surrounding storage environment, and direct chemical treatment of the surface. Ultraviolet UV treatment is a relatively new method that has great potential to emerge as one of the main postharvest technologies for preserving fruits and vegetables, but little consideration has been given to UV treatment as a practical tool on a larger scale and under industrial conditions.

A three-tier development system was envisioned for the research project: 1 in Phase I, a prototype system was developed to establish feasibility; 2 in the first six months of Phase II, a research system will be developed; and 3 a commercial unit will be developed by the end of Phase II.

Preservation and shelf life extension : UV applications for fluid foods in SearchWorks catalog

The research unit will be delivered to our collaborator for further analysis on the preservation of specific fruits. After modifications based on input from our collaborator, customers for the research unit will be research organizations that study and develop methods of extending the shelf life of sensitive fruits and vegetables. Note that beyond generating revenue, adoption of our system by universities and research labs will be a free and natural advertising channel for our future commercial product.

As more and more papers are published on the beneficial effects of UV radiation and the corresponding optimal wavelengths, powers, and exposure times, potential industrial customers will become aware of its benefits and will be searching for practical and affordable UV exposure systems by the time the commercial unit is ready at the end of Phase III.

The target audience for the commercial unit will be small and medium-sized companies in the market for Controlled Intelligent Packaging, Preservation, and Shelf Life Extension of fruits and vegetables, and distributors of fruits, especially of sensitive fruits. In Phase II we will establish collaboration with a mid-sized produce company that is interested in acquiring a license for this technology from IOS, and after further optimization can mass produce and sell it.

This unit will be compact and universal, and could be mounted on fruit storage shelves to increase shelf life and reduce waste due to spoilage and early ripening. The objective of this project was to design and fabricate a smart deep UV exposure module for controlled exposure of large quantities of soft fruits berries in particular to deep UV radiation during storage or as a one-time postharvest treatment before distribution.

Our proposed design for shelf-life improvement included gas sensors that monitor the ripening or spoilage rate and control UV power and exposure time to optimize the benefit of the UV treatment while saving energy.

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The tunability of control parameters in our system enables the user to tailor and optimize the exposure process for the specific fruit being treated. With the prototype system developed in Phase I we were able to observe the effect of UV illumination at nm and nm on strawberries, and verify that nm UV radiation can delay the ripening and degradation of strawberries kept at room temperature for nearly two weeks, compared to a control group.

We were able to measure ethylene emission as an indicator of ripening and confirm that the strawberries irradiated with nm UV radiation had significantly smaller ethylene emission compared to the control group and the group illuminated with nm UV radiation. This validates the beneficial effect of UV radiation and the use of UV LEDs, as opposed to low-pressure mercury lamps that can only emit nm radiation.

More importantly, our findings demonstrated the importance of identifying and using the optimal UV wavelength. The unique and novel aspect of our developed technology is its use of gas sensors to monitor microbial activity and spoilage rate.


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