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Advantages and Limitations on Processing Foods by UV Light

Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164–6120, USA

G. V. Barbosa-C·novas

Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164–6120, USAbarbosa{at}mail.wsu.edu

Fresh food products can be processed using UV light as a germicidal medium to reduce the food-borne microbial load. Water has been treated with UV light to obtain drinking water for quite some time. Pumpable fruit and vegetable products are generally very suitable for processing by UV light to reduce the microbial load. Today, most of these products are pasteurised to obtain microbiologically safe and nutritious products. However, pasteurisation can change the taste and flavour of such products because of the temperature and processing time. Juices from different sources can be treated by exposure to UV light at different doses. On the other hand, variables such as flow rate, exposure time, type of fruit product, juice colour and juice composition, among other variables, need to be studied to obtain fruit products with reduced microbial load, increased shelf life and adequate sensory and nutritional characteristics. Reduction of microbial load through UV light application as a disinfection medium for food products other than liquids is also being studied. Moreover, UV technology could be a source for pasteurisation of liquids, or disinfection of solid foods as an alternative technology, instead of thermal treatment or application of antimicrobial compounds.

Key Words: Ultraviolet radiation • UV processed food • UV light microbial effects • UV dosage • inactivation • disinfection • food preservation

Food Science and Technology International, Vol. 10, No. 3, 137-147 (2004)
DOI: 10.1177/1082013204044359


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