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Title: Processing of clear and turbid grape juice by a continuous flow UV system
Authors: Kaya, Zehra
Ünlütürk, Sevcan
Keywords: Fruit juices
Microbial inactivation
Non-thermal process
Spoilage microorganism
Ultraviolet devices
Issue Date: Feb-2016
Publisher: Elsevier Ltd.
Source: Kaya, Z., and Ünlütürk, S. (2015). Processing of clear and turbid grape juice by a continuous flow UV system. Innovative Food Science and Emerging Technologies, 30, 282-288. doi:10.1016/j.ifset.2015.12.006
Abstract: The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39±0.04 at 65.50mJ/cm2 of UV dose. 1.54±0.04 and 1.64±0.03logCFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97mJ/cm2, respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p >0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples. Industrial relevance: 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.
ISSN: 1466-8564
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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