Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5355
Title: The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
Authors: Hakgüder Taze, Bengi
Ünlütürk, Sevcan
Buzrul, Sencer
Alpas, Hami
Keywords: Colour
Inactivation
Orange juice
Spoilage yeast
UV-C irradiation
Issue Date: 2013
Publisher: Springer Verlag
Source: Hakgüder Taze, B., Ünlütürk, S., Buzrul, S., and Alpas, H. (2013). The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. Journal of Food Science and Technology, 52(2), 1000-1007. doi:10.1007/s13197-013-1095-7
Abstract: 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/cm2 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/cm2. 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 (R2 adj) 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/cm2, 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.
URI: https://doi.org/10.1007/s13197-013-1095-7
http://hdl.handle.net/11147/5355
ISSN: 0022-1155
0022-1155
0975-8402
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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