The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

Date

2015-02-01

Author

Taze, Bengi Hakguder
Unluturk, Sevcan
Buzrul, Sencer
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

290
views

0
downloads

The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm(2) and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm(2). Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R-adj(2)) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm(2), respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/36328

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-013-1095-7

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008) The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01) In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...
Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices Bayındırlı, Alev; Alpas, Hami (Elsevier BV, 2006-01-01) The purpose of this study was to investigate the effect of high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot and sour cherry juices. The effectiveness of the treatment on polyphenol oxidase activity in apple juice and pectinesterase activity in orange juice were also determined. An inoculum of microorganisms was completely inactivated at 350 MPa and 40 degrees C in 5min. The residual polyph...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01) This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...

Citation Formats

B. H. Taze, S. Unluturk, S. Buzrul, and H. Alpas, “The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 1000–1007, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36328.