Baked In Science

Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing (https://bakerpedia.com/food-safety/uv-sanitizing/), which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Ultraviolet rays encompass the invisible spectrum of non-ionizing electromagnetic radiation with a wavelength of 100–400 nanometers (nm). UV sanitizing referred to as UV-C rays covers the wavelength range from 100–280 nm. In this episode of BAKED in Science, host Mark Floerke is joined by Cajus Dinies, General Manager of Dinies Technologies, as well as Ken Sturgess and Nick Sturgess, Business Development Managers at Dinies North America to dive into the science behind UV sanitizing, how it can extend shelf life (https://bakerpedia.com/processes/shelf-life-extension/), and applications for it in the baking industry. UV Sanitizing & Improving Shelf Life Some topics the