ABSTRACT
The UV sensitivity of microorganisms of concern is a key factor affecting the efficacy of UV treatment of liquid foods. Knowledge of the UV decimal reduction dose is a requirement to design a preservation process. A clear understanding on how variations in product characteristics can affect UV inactivation must be established. In this way, appropriate operating parameters can be developed. Inactivation kinetics parameters and the impact of physical and chemical properties in foods on inactivation rates need to be properly measured and assessed. The objective of this chapter is to provide information regarding these important issues in UV treatment of liquid foods.
