ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION

dc.creatorGuedes, AMM
dc.creatorNovello, D
dc.creatorMendes, GMD
dc.creatorCristianini, M
dc.date2009
dc.date2014-11-16T10:36:19Z
dc.date2015-11-26T16:22:08Z
dc.date2014-11-16T10:36:19Z
dc.date2015-11-26T16:22:08Z
dc.date.accessioned2018-03-28T23:03:50Z
dc.date.available2018-03-28T23:03:50Z
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 27, n. 1, n. 59, n. 70, 2009.
dc.identifier0102-0323
dc.identifierWOS:000269853600007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73358
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/73358
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73358
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268053
dc.descriptionULTRAVIOLET 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.
dc.description27
dc.description1
dc.description59
dc.description70
dc.languagept
dc.publisherCentro Pesquisa Processamento Alimentos
dc.publisherCuritiba Pr
dc.publisherBrasil
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.relationBol. Cent. Pesqui. Process. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectULTRAVIOLET RADIATION
dc.subjectFOOD PROCESS
dc.subjectFOOD PRESERVATION
dc.subjectApple Cider
dc.subjectUv-light
dc.subjectIrradiation
dc.subjectDisinfection
dc.subjectInactivation
dc.subjectTemperature
dc.subjectRadiation
dc.subjectEfficacy
dc.subjectMilk
dc.titleULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION
dc.typeArtículos de revistas


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