Kinetic and Process Modeling of Uv-C Irradiation of Foods
| dc.contributor.author | Atilgan,M.R. | |
| dc.contributor.author | Yildiz,S. | |
| dc.contributor.author | Kaya,Z. | |
| dc.contributor.author | Unluturk,S. | |
| dc.date.accessioned | 2024-10-25T23:24:08Z | |
| dc.date.available | 2024-10-25T23:24:08Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | Ultraviolet (UV-C) radiation is a nonthermal technology that has emerged as an alternative to heat treatment to extend the shelf life and improve safety of foods. The design of UV-C systems to comply with current food safety goals is still challenging. The engineering approaches differ from those employed for water treatment due to low penetration depth of UV-C light in liquid foods. Furthermore, the application of UV-C irradiation for disinfection of food surfaces is a complex process. It is required an accurate assessment of absorbed UV-C dose to overcome the shadowing effect in solid foods. © 2021 Elsevier Inc. All rights reserved. | en_US |
| dc.identifier.isbn | 978-012815782-4 | |
| dc.identifier.isbn | 978-012815781-7 | |
| dc.identifier.scopus | 2-s2.0-85117687054 | |
| dc.identifier.uri | https://hdl.handle.net/11147/14903 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | Innovative Food Processing Technologies: A Comprehensive Review | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | [No Keyword Available] | en_US |
| dc.title | Kinetic and Process Modeling of Uv-C Irradiation of Foods | en_US |
| dc.type | Book Part | en_US |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 22953066200 | |
| gdc.author.scopusid | 56352444200 | |
| gdc.author.scopusid | 56573697700 | |
| gdc.author.scopusid | 15063695700 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::book::book part | |
| gdc.description.department | Izmir Institute of Technology | en_US |
| gdc.description.departmenttemp | Atilgan M.R., Ebiltem TTO, Ege University, Izmir, Turkey; Yildiz S., Department of Food Engineering, Sakarya University, Sakarya, Turkey; Kaya Z., Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey; Unluturk S., Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey | en_US |
| gdc.description.endpage | 255 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 227 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 16 | |
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