Kinetic and Process Modeling of UV-C Irradiation of Foods

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.