ABSTRACT
In an effort to determine the best UV approach for food treatments, this chapter reviews the full range of commercially available UV sources, including low-and medium-pressure mercury lamps, mercury-free amalgam lamps, and excimer lamps. The advantages of pulsed UV-light sources that are currently under development are also discussed. It should be emphasized that, in a majority of cases, alternative UV sources have not been evaluated for food applications. More research in this important area can help ensure the effectiveness of UV light for microbial inactivation in foods, stimulate the growing interest in such nonthermal technologies, and assist in the successful commercialization of UV light for food-processing applications. The chapter concludes with a discussion of practical guidelines for the choice of UV-lamp technology.
