UV pasteurization of food materials

Kathiravan Krishnamurthy, Joseph Irudayaraj, Ali Demirci, Wade Yang

Research output: Chapter in Book/Report/Conference proceedingChapter

22 Scopus citations


Consumption of food contaminated with pathogenic microorganisms cause illnesses and deaths resulting in several billion dollars losses. Because of rigorous governmental regulations and potential risk of costly recalls, the food industry has been forced to ensure that their food products are free from pathogenic microorganisms. Furthermore, increased consumer awareness about minimally processed foods and industries’ thirst to reduce the total cost of food processing, propels researchers to investigate the effi cacy of alternative food processing technologies to effectively pasteurize the food material while preserving the quality. Owing to the increased consumer demand for wholesome and fresh-like products, application of novel food processing technologies such as pulsed electric fi eld, high pressure processing, ultraviolet (UV) light, pulsed UV light have been investigated. UV light and pulsed UV light are two such methods, which are already approved by the Food and Drug Administration (FDA), for reduction of pathogens in different food products [1]. Pulsed UV light encompasses energy fromUltraviolet, visible and infrared light regions. However, majority of the energy comes from the UV region. Therefore in this chapter, pasteurization by both UV light and pulsed UV light will be presented.

Original languageEnglish (US)
Title of host publicationFood Processing Operations Modeling
Subtitle of host publicationDesign and Analysis, Second Edition
PublisherCRC Press
Number of pages22
ISBN (Electronic)9781420055542
ISBN (Print)9781420055535
StatePublished - Jan 1 2008

All Science Journal Classification (ASJC) codes

  • General Engineering
  • General Agricultural and Biological Sciences
  • General Chemistry
  • General Chemical Engineering


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