ABSTRACT
The food processing industry is witnessing an increasing
interest in non-thermal food processing technologies such
as ultraviolet (UV) irradiation. Compared to thermal dis-
infection treatments, UV radiation may have fewer adverse
quality effects and lower operational costs. UV technology
is extensively used in water purification and wastewater
treatment owing to its high-throughput and continuous
nature of operation. These attributes are attractive to food
processing industry and UV processing is beginning to find
applications in fruit juice processing. However, UV pro-
cessing is still in its infancy and considerable research is
needed before more widespread commercialization can
occur. In this entry we will review UV technology as it
relates to juice processing, including the fundamental
science of UV, instrumentation, methods for measuring
the dose, and an overview of some of the research that
has been conducted on UV juice processing.
