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