Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2670
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dc.contributor.authorÜnlütürk, Sevcan-
dc.contributor.authorAtılgan, Mehmet Reşat-
dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorÜnlütürk, Mehmet S.-
dc.date.accessioned2016-12-23T13:51:31Z-
dc.date.available2016-12-23T13:51:31Z-
dc.date.issued2010-09-
dc.identifier.citationÜnlütürk, S., Atılgan, M. R., Baysal, A. H., and Ünlütürk, M. S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3), 341-347. doi:10.1016/j.ijfoodmicro.2010.07.013en_US
dc.identifier.issn0168-1605-
dc.identifier.urihttp://doi.org/10.1016/j.ijfoodmicro.2010.07.013-
dc.identifier.urihttp://hdl.handle.net/11147/2670-
dc.description.abstractThe efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 (NCTC12900) and Listeria innocua (NRRL B33314) were treated with UV light using a bench top collimated beam apparatus. Inoculated LEW samples were exposed to UV-C irradiation of known UV intensity of 1.314mW/cm2 and sample depth of 0.153cm for 0, 3 5, 7, 10, 13, 17 and 20min. The populations of E. coli K-12, E. coli O157:H7 and L. innocua were reduced after 20min of exposure by 0.896, 1.403 and 0.960logCFU respectively. Additionally, the inactivation data obtained for each strain suspended in LEW was correlated by using Weibull (2 parameter), Log-Linear (1 parameter), Hom (2 parameter) and modified Chick Watson (2 parameter) models. The inactivation kinetics of E. coli K-12, E. coli O157:H7 and L. innocua were best described by modified Chick Watson model with the smallest root mean squared error (RMSE) (R2≥0.92). © 2010 Elsevier B.V.en_US
dc.description.sponsorshipTÜBİTAK Project No: TOVAG-104O210; Izmir Institute of Technology (IYTE-38)en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHom modelen_US
dc.subjectInactivation kineticsen_US
dc.subjectLiquid egg whiteen_US
dc.subjectLog-Linear modelen_US
dc.subjectModified Chick Watson modelen_US
dc.subjectWeibull modelen_US
dc.titleModeling inactivation kinetics of liquid egg white exposed to UV-C irradiationen_US
dc.typeArticleen_US
dc.authoridTR44047en_US
dc.authoridTR101983en_US
dc.institutionauthorÜnlütürk, Sevcan-
dc.institutionauthorAtılgan, Mehmet Reşat-
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume142en_US
dc.identifier.issue3en_US
dc.identifier.startpage341en_US
dc.identifier.endpage347en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.ijfoodmicro.2010.07.013-
dc.relation.doi10.1016/j.ijfoodmicro.2010.07.013en_US
dc.coverage.doi10.1016/j.ijfoodmicro.2010.07.013en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.cerifentitytypePublications-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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