Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6290263 | International Journal of Food Microbiology | 2013 | 5 Pages |
Abstract
In the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38Â mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15Â min) at constant depth (0.15Â cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31Â mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.
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Authors
Ayse Handan Baysal, Celenk Molva, Sevcan Unluturk,