The trend to produce higher quality food, in increasing volumes, as cost efficient as possible has been there for over 100 years. The past decade the demand to produce food in a sustainable way was added.
In this lecture we will present how liquid, non-transparent, food can be treated with UV technology to inactivate microbes in the most sustainable and cost-efficient way.
Raslysation can be used in many industries and for many applications. An outlook for use of UV-C in dairy with practical cases will be shared.
- 12:20-12:45
- Zaal 2
