June 2019
DOI: 10.1201/9780429244414
Publisher: Taylor&Francis Group, CRC Press
ISBN: 9781000649987
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters–on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.
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