2009
DOI: 10.1201/9781420059519
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Ultraviolet Light in Food Technology

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Cited by 135 publications
(174 citation statements)
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“…This estimated dose value is called as "reduction equivalent dose" (RED). The details of RED can be found elsewhere (Koutchma et al, 2009). …”
Section: Biodosimetry Methodsmentioning
confidence: 99%
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“…This estimated dose value is called as "reduction equivalent dose" (RED). The details of RED can be found elsewhere (Koutchma et al, 2009). …”
Section: Biodosimetry Methodsmentioning
confidence: 99%
“…Computing methods, actinometry and biodosimetry are different approaches that can be used for evaluating the dose of UV processing systems. Among them biodosimetry is commonly used (Koutchma et al, 2009). In this method, UV dose-response Results were presented as mean ± standard error (n = 3).…”
Section: Biodosimetry Methodsmentioning
confidence: 99%
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“…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.…”
Section: Uv Lightmentioning
confidence: 99%