Tatiana Koutchma's Books

Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma,Larry J. Forney,Carmen I. Moraru

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Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma,Larry J. Forney,Carmen I. Moraru

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications. After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.

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Page Count

300

Publisher

CRC Press

Published Date

ISBN 10

1420059513

ISBN 13

9781420059519

Microwave and Radio Frequency Heating in Food and Beverages

By: Tatiana Koutchma

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Microwave and Radio Frequency Heating in Food and Beverages

By: Tatiana Koutchma

Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). - Provides basic principles and mechanisms of electromagnetic heating and microwave - Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods - Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages

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Page Count

174

Publisher

Academic Press

Published Date

ISBN 10

0128187166

ISBN 13

9780128187166

Food Plant Safety

UV Applications for Food and Non-Food Surfaces

By: Tatiana Koutchma

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Food Plant Safety

UV Applications for Food and Non-Food Surfaces

By: Tatiana Koutchma

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities. This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students. - Focuses on plant processing operations in the food industry - Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces - Covers the cost benefits and energy and environmental advantages of using UV technologies

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Elsevier

Published Date

ISBN 10

0124166679

ISBN 13

9780124166677

Preservation and Shelf Life Extension

UV Applications for Fluid Foods

By: Tatiana Koutchma

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Preservation and Shelf Life Extension

UV Applications for Fluid Foods

By: Tatiana Koutchma

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. - Addresses preservation and shelf-life extension of foods and food plant safety improvement - Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods - Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

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Elsevier

Published Date

ISBN 10

0124166687

ISBN 13

9780124166684

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

By: Tatiana Koutchma

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

By: Tatiana Koutchma

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

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Academic Press

Published Date

ISBN 10

0124200990

ISBN 13

9780124200999

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

By: Tatiana Koutchma

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

By: Tatiana Koutchma

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Academic Press

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ISBN 10

0124200990

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9780124200999

Food Plant Safety

UV Applications for Food and Non-Food Surfaces

By: Tatiana Koutchma

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Food Plant Safety

UV Applications for Food and Non-Food Surfaces

By: Tatiana Koutchma

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Elsevier

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ISBN 10

0124166679

ISBN 13

9780124166677

Preservation and Shelf Life Extension

UV Applications for Fluid Foods

By: Tatiana Koutchma

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Preservation and Shelf Life Extension

UV Applications for Fluid Foods

By: Tatiana Koutchma

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Elsevier

Published Date

ISBN 10

0124166687

ISBN 13

9780124166684

Microwave and Radio Frequency Heating in Food and Beverages

By: Tatiana Koutchma

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Microwave and Radio Frequency Heating in Food and Beverages

By: Tatiana Koutchma

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Page Count

174

Publisher

Academic Press

Published Date

ISBN 10

0128187166

ISBN 13

9780128187166

Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma

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Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma

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.

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Page Count

336

Publisher

CRC Press

Published Date

ISBN 10

1000650448

ISBN 13

9781000650440

Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma,Larry J. Forney,Carmen I. Moraru

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Ultraviolet Light in Food Technology

Principles and Applications

By: Tatiana Koutchma,Larry J. Forney,Carmen I. Moraru

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

300

Publisher

CRC Press

Published Date

ISBN 10

1420059513

ISBN 13

9781420059519

Book's by Tatiana Koutchma

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology

Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages

Food Plant Safety

Food Plant Safety

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Food Plant Safety

Food Plant Safety

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension

Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology

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