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dc.contributor.author김기현-
dc.date.accessioned2022-11-14T05:36:18Z-
dc.date.available2022-11-14T05:36:18Z-
dc.date.issued2021-08-
dc.identifier.citationChemical Engineering Journal, v. 417, article no. 128084, Page. 1-16en_US
dc.identifier.issn1385-8947;1873-3212en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1385894720342005?via%3Dihuben_US
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/176724-
dc.description.abstractThe application of ultraviolet (UV) light in the food industry has held great promise for a long time. UVC light (200?280 nm) possesses excellent germicidal properties to inactivate a wide range of microbial pathogens (e.g., bacteria, fungi, yeasts, molds, and viruses). UVC technology can be used to effectively prevent foodborne illnesses while increasing the shelf life of food without compromising its quality by reducing the microbial load. UVC radiation processing of food depends on a variety of factors such as the operational parameters of the UVC equipment, microbial characteristics, and the composition of the food. Thus, the application of UVC irradiation is an emerging non-thermal technique for the decontamination of food products. This review describes the fundamentals of using UVC radiation to inactivate pathogenic microbes for the decontamination of foods (e.g., fruit and vegetable juices, milk and dairy products, meat products, beef, and seafood). At last, the current status of international regulations is discussed along with the future challenges in this research fielden_US
dc.description.sponsorshipNeha Bhardwaj acknowledges the DST (Department of Science and Technology) for the INSPIRE FACULTY grant (Reg. no. IFA18-LSPA 127). Dr. Madhu Khatri is thankful to the Wellcome Trust/ DBT Alliance for an early career fellowship. KHK acknowledges support from a grant from the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT, & Future Planning (Grant No: 2016R1E1A1A01940995).en_US
dc.languageenen_US
dc.publisherElsevier B.V.en_US
dc.subjectDecontaminationen_US
dc.subjectFood safetyen_US
dc.subjectMicrobial inactivationen_US
dc.subjectUVC irradiationen_US
dc.titleUVC radiation for food safety: An emerging technology for the microbial disinfection of food productsen_US
dc.typeArticleen_US
dc.relation.volume417-
dc.identifier.doi10.1016/j.cej.2020.128084en_US
dc.relation.page1-16-
dc.relation.journalChemical Engineering Journal-
dc.contributor.googleauthorSingh, Harpreet-
dc.contributor.googleauthorBhardwaj, Sanjeev K.-
dc.contributor.googleauthorKhatri, Madhu-
dc.contributor.googleauthorKim, Ki-Hyun-
dc.contributor.googleauthorBhardwaj, Neha-
dc.sector.campusS-
dc.sector.daehak공과대학-
dc.sector.department건설환경공학과-
dc.identifier.pidkkim61-
Appears in Collections:
COLLEGE OF ENGINEERING[S](공과대학) > CIVIL AND ENVIRONMENTAL ENGINEERING(건설환경공학과) > Articles
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