Wet UV processing for Blueberries; Fat considered sixth taste

Treating blueberries with wet UV processing
Applying ultraviolet (UV) light to blueberries submerged in water can be more effective than using a dry UV treatment, according to a study published in the Journal of Food Science.

UV light can provide antimicrobial effects when used on food infected with bacteria such as Salmonella, but a resulting shadowing effect has limited its use. In this study, researchers tested using UV processing in agitated water to treat blueberries that were dip- or spot-…