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Ultraviolet radiation: Current and potential applications in food production |
O. LAMIKANRA, USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124 Traditional thermal processing can destroy product qualities such as flavor, nutrients and texture. High energy costs associated with thermal processing can also increase production costs significantly. Non-thermal processing alternatives such as ultraviolet radiation offer cost effective and environmentally friendly alternatives. UV technology has been used for over 20 years to purify water for drinking and rising of equipment, food contact surfaces and fresh produce. Equipment efficiency and reliability has encouraged the brewing, soft drink, fruit juice and dairy industries to incorporate UV disinfection as an effective alternative to chemical sterilization. UV radiation in the wavelength range of 250 and 260 nanometers, however, has potential uses in other main food industry applications. There is little possibility of introducing flavor or organoleptic changes in food products as a result of VU radiation. UV treatment has been extensively used for many years to simulate biological stress in plants for the purpose of determining the resistance mechanisms of plant tissues. The UV stress-induced phytoalexin compounds confer natural resistance to plant products against storage pathogens. Phytoalexin accumulation could also be accompanied by other inducible defenses such as cell wall modifications, defense enzymes and hypersensitive cell death. The potential use of UV technology for the development and processing of improved whole and fresh-cut produce is discussed. .
Session 3, Impact of non-thermal processing technologies on food quality
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