Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5355
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dc.contributor.authorHakgüder Taze, Bengi-
dc.contributor.authorÜnlütürk, Sevcan-
dc.contributor.authorBuzrul, Sencer-
dc.contributor.authorAlpas, Hami-
dc.date.accessioned2017-04-19T13:44:22Z-
dc.date.available2017-04-19T13:44:22Z-
dc.date.issued2013-
dc.identifier.citationHakgüder 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/s13197-013-1095-7en_US
dc.identifier.issn0022-1155-
dc.identifier.issn0022-1155-
dc.identifier.issn0975-8402-
dc.identifier.urihttps://doi.org/10.1007/s13197-013-1095-7-
dc.identifier.urihttp://hdl.handle.net/11147/5355-
dc.description.abstractThe 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.en_US
dc.description.sponsorshipIzmir Institute of Technology (2008IYTE19)en_US
dc.language.isoenen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectColouren_US
dc.subjectInactivationen_US
dc.subjectOrange juiceen_US
dc.subjectSpoilage yeasten_US
dc.subjectUV-C irradiationen_US
dc.titleThe Impact of Uv-C Irradiation on Spoilage Microorganisms and Colour of Orange Juiceen_US
dc.typeArticleen_US
dc.authoridTR44047en_US
dc.institutionauthorHakgüder Taze, Bengi-
dc.institutionauthorÜnlütürk, Sevcan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume52en_US
dc.identifier.issue2en_US
dc.identifier.startpage1000en_US
dc.identifier.endpage1007en_US
dc.identifier.wosWOS:000351878600039en_US
dc.identifier.scopus2-s2.0-84922834641en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s13197-013-1095-7-
dc.identifier.pmid25694711en_US
dc.relation.doi10.1007/s13197-013-1095-7en_US
dc.coverage.doi10.1007/s13197-013-1095-7en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
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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