In book: Innovative Food Processing Technologies
Among a few causes of slow commercialization of UV light technology for beverages are the lack of understanding of UV light transmission through opaque media or liquids with low UV light transmittance (UVT) and differences in the approaches of evaluation of UV energy, fluence and dose in this instance, in comparison with well-established approaches in the water treatment industry. Consequently, there are no established practices on validation of fluence or UV dose delivered in continuous systems for treatment of low UVT liquids. This article will discuss the essential differences in water and beverage product characteristics, determination of UV energy, fluence and dose along with critical product and process requirements in order to be considered and applied for successful UVC process development and validation. The essential steps in product and UVC process development will be summarized and need to be addressed to accelerate UV technology commercialization.
I scanned and uploaded this book to the Internet Archive 600dpi colour for anyone interested: https://archive.org/details/applications-of-germicidal-erythemal-and-infrared-energy-by-matthew-luckiesh