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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES Title: Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing

Author
item Geveke, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 8, 2006
Publication Date: September 11, 2006
Citation: Geveke, D.J. 2006. Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing [abstract]. IFT Nonthermal Processing Division Workshop on Application of Novel Technologies in Food and Biotechnology. p. 1.

Technical Abstract: In the quest to provide consumers with safe, nutritious, delicious, and affordable liquid foods, many nonthermal technologies have been researched. Radio frequency electric fields processing is related to pulsed electric fields processing and looks promising, yet has not been commercialized. Ultraviolet light processing and dense-phase carbon dioxide processing have been commercialized, but only to a limited extent. All three technologies are capable of nonthermally reducing the population of bacteria by 5 log. An overview of each technology will be presented including applications, microbial inactivation kinetics, inactivation mechanisms, regulatory issues, and costs. Finally, a comparison of the three technologies will be offered along with their future prospects.

Last Modified: 10/20/2014
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