The 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 …

Cow's milk is currently the most consumed product worldwide. However, due to various
direct and indirect contamination sources, different chemical and microbiological …

The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by
thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–CT) processes. The yogurts …

Shortwave ultraviolet light (UV-C) and ultraviolet light-emitting diodes (UV-LEDs) are
emergent technologies to inactivate pathogenic and spoilage microorganisms in food …

A new ultraviolet (UV) optical fiber sensor based on surface plasmon resonance (SPR) is
suggested in this research, which is fabricated by splicing a segment of no-core optical fiber …

Radio frequency (RF) is a novel food processing technology, which has the advantages of
strong penetration and uniform heating. The temperature of RF processing is typically not …

Abstract Effects of high-temperature short-time (HTST) pasteurization, microfiltration (MF)
with 1.4/0.8 μm pore diameters, and ultraviolet-c (UV-C) irradiation with a coiled tube reactor …

Traditional heat treatment methods are an integral part of the dairy industry. However, non-
thermal methods ensure microbiological safety while preserving nutritional value of the dairy …

This study investigated the efficacy of ultraviolet-C (UV-C) irradiation in enhancing the
quality of raw bovine milk by targeting microbial populations and lipid peroxidation, both of …

UV-C processing of whole milk (WM) using a designed pilot scale Dean flow system was
conducted at flow rates (11.88, 23.77, and 47.55 gph), Reynolds number ranges from 2890 …