ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION

Authors

  • ANDRÉA MADALENA MACIEL GUEDES Universidade Federal do Rio de Janeiro
  • DAIANA NOVELLO Universidade Federal do Rio de Janeiro
  • GISELE M. DE PAULA MENDES
  • MARCELO CRISTIANINI

DOI:

https://doi.org/10.5380/cep.v27i1.14953

Keywords:

RADIAÇÃO ULTRAVIOLETA, PROCESSAMENTO DE ALIMENTOS, PRESERVAÇÃO DE ALIMENTOS. ULTRAVIOLET RADIATION, FOOD PROCESS, FOOD PRESERVATION.

Abstract

This literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects as the origin, concept and applications of the technology on the equipment industry and running mechanisms were approached. The application of UV radiation on food decontamination is still little used due its low penetration, but it is known that it can be easily applied to solid and liquid food products. The reviewed studies highlight the potential that the ultraviolet process offers for the production of fresh and food with better characteristics because this type of radiation is lethal for many microorganisms and can be safely applied to produce food.

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Published

2009-08-12

How to Cite

GUEDES, A. M. M., NOVELLO, D., MENDES, G. M. D. P., & CRISTIANINI, M. (2009). ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 27(1). https://doi.org/10.5380/cep.v27i1.14953

Issue

Vol. 27 No. 1 (2009)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.