Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

“…As a result the depth of the samples was maintained at 1 mm to maximise the effect of the treatment in the current study. The equipment geometry used is broadly based on "parallel flat-plate reactor" described by Falguera et al (2011), though the curvature and thickness of the quartz tube used in the current reactor give an estimated 5% range of light intensities on the reactor surface from the closest to the furthest point to the light source.…”

Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties

“…If a low pressure lamp is used, only the wavelength of 254 nm is present, but if a mid or high pressure lamp is used, wavelengths from 250 to 760 nm are present. As UV-C includes wavelengths from 200 to 280 nm and visible includes wavelengths from 400 to 760 nm, if a mid of high pressure lamp is used, the radiation really applied includes visible wavelengths and the radiation should be specified as UVeVis (Falguera, Pag an, Garza, Garvín, & Ibarz, 2011). Taking into account that microorganisms only absorb radiation from 240 to 300 nm, with a maximum absorption at 254 nm (Bintsis et al, 2000), low-pressure lamps are usually used.…”

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

“…The application of ultraviolet light in food processing has been reviewed in the past by several authors (Falguera, Pagán, Garza, Garvín, & Ibarz, 2011;Koutchma, Forney, & Moraru, 2010). The electronic excitation of water in the ultraviolet spectral region between 190 to 120 nm induces its homolysis, leading to the production of a large amount of hydroxyl radicals.…”