ABSTRACT
Ultraviolet radiation (UV) has been known for long as the major factor in the bactericidal value of sunlight. It is mainly used in sterilizing air and thin films of liquid due to low penetration depth. When used at high dosage there is a marked tendency toward flavor and odor deterioration before satisfactory sterilization is achieved. The low level of radiation at carefully applied doses can often usually extend the shelf life of foods without serious change in quality [1]. The technique of UV radiation to kill off bacteria in water is well-known. UV is safe, environmentally friendly, and more cost-effective to install and operate than conventional chlorination. It does not affect the taste of the water as chlorine does. High-intensity UV-C lamps can increase the potential of destroying surface bacteria on food [2]. UV radiation has been used in dairy plants for many years. It is also used in the ice cream industry and in meat and vegetable processing plants [3]. More applications of UV irradiation are presented by Falguera et al. [4]. A cost comparison of UV with the other processes is given in Table 45.1. Cost Comparison: Juice Processing Methods https://www.niso.org/standards/z39-96/ns/oasis-exchange/table"> Process Cost (US cents/gal) Carbon dioxide 5 High pressure 15 Pasteurization 5 Conventional UV 0.2 Source: Forney and Pierson [7].
