Preservation and shelf life extension : UV applications for fluid foods Fundamentals of UV light emission transmission and absorption UV light microbial effects UV light sources UV systems for fluid products Control parameters in UV processing Establishment of preservation process using UV light Novel preservation applications of UV light Energy evaluation in UV flow systems Regulatory aspects of UV technology commercialization UV safety 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. Publishers website