Uv Light for Fruits and Fruit Products

This chapter presents and discusses information on the application of ultraviolet light (UV) technology in continuous and pulse modes for processing whole and fresh cut fruits, and fruit juices. It starts with a brief overview of the fundamentals of UV light generation and propagation in solid and fluid products and followed by the review of available UV sources. Recent reports are reviewed to illustrate the effect of UV light on fresh fruits to extend their shelf-life as well as quality and nutritional aspects. The importance of fresh juices optical and physico-chemical characteristics and design of effective UV light pasteurization system and processes are discussed. The analysis of reported results of UV inactivation of pathogenic and spoilage organisms in various static and flow-through UV systems is presented. The information on susceptibility of certain vitamins to degradation by UV light that may occur during treatments of fruits and fresh juices is presented. Finally, potential application of UV technology to improve toxicological and chemical safety of fruits are discussed and supported by the effect of UV light on degradation of patulin in buffer and apple juice. The prospective of UV technology as emerging technology in sustainable food production are presented.