UV Rays

[menon...@gmail.com]

Dear Madam

Please refer the question No.8 of Assignment 6, the critical factors of the UV light food processing technique, the correct answer after valuation of the assignment is distance from the source and thickness of the product, but in your lectures 'surface texture' (Cracks or pores on the surface)  and distance from the source is stated as critical factors. In my view point nature of the surface and thickness are different expressions. e.g. UV rays are used to sterilize water as well as stainless steel surfaces.Please clarify.

Thanks & Regards

Anoop