Ultraviolet
Ultraviolet (UV) application is a nonthermal technology currently being tested on food products. A wavelength of 220-300 nm has been found to be germicidal against a number of microorganisms, including bacteria, viruses, protozoa, molds, yeasts, and algae. In this process the penetration effect of UV-C radiation depends on the type of liquid, its UV-C absorptivity, soluble solids in the liquid, and suspended matter.
Ultraviolet Equipment
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
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