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• W1986633349 endingPage "1579" @default.
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• W1986633349 abstract "Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality, but without neglecting microbial safety. Critical decisions about the development of ultraviolet irradiation equipment include radiation sources, reactor geometry, reaction medium properties and the relationship between all these parts that will lead to the achievement of the desired effect on food systems and their components. In this piece of work, engineering aspects of ultraviolet irradiation such as radiation sources, different kinds of photochemical reactors and mathematical modeling of the different geometries have been reviewed." @default.
• W1986633349 created "2016-06-24" @default.
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• W1986633349 date "2011-07-01" @default.
• W1986633349 modified "2023-10-02" @default.
• W1986633349 title "Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects" @default.
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• W1986633349 doi "https://doi.org/10.1016/j.foodres.2011.02.056" @default.
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