Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415740 | Innovative Food Science & Emerging Technologies | 2016 | 7 Pages |
Abstract
UV light has a potential to reduce the levels of microbial contamination in liquid foods. Although grape juice has many beneficial health effects, it has a fairly short shelf life. Therefore, pasteurization is required. But the thermal pasteurization has some undesired effects on the juice quality. Consumer demands for high quality fruit juice with fresh-like characteristics have markedly expanded in recent years. In the current study, the microbial inactivation efficiency of a pilot scale UV system for non-thermal treatment of clear and turbid grape juice was evaluated under conservative conditions. Most of the physicochemical properties of grape juice samples were not significantly affected from UV-C treatment (p > 0.05). This would be a major advantage in the processing of nutritious juice products.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Zehra Kaya, Sevcan Unluturk,