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https://hdl.handle.net/11147/5880
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kaya, Zehra | - |
dc.contributor.author | Ünlütürk, Sevcan | - |
dc.date.accessioned | 2017-07-07T07:15:24Z | - |
dc.date.available | 2017-07-07T07:15:24Z | - |
dc.date.issued | 2016-02 | - |
dc.identifier.citation | 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 | en_US |
dc.identifier.issn | 1466-8564 | - |
dc.identifier.issn | 1878-5522 | - |
dc.identifier.uri | https://doi.org/10.1016/j.ifset.2015.12.006 | - |
dc.identifier.uri | http://hdl.handle.net/11147/5880 | - |
dc.description.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. | en_US |
dc.description.sponsorship | Department of Food Engineering, Izmir Institute of Technology (2010IYTE09) | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Ltd. | en_US |
dc.relation.ispartof | Innovative Food Science & Emerging Technologies | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Fruit juices | en_US |
dc.subject | Microbial inactivation | en_US |
dc.subject | Non-thermal process | en_US |
dc.subject | Spoilage microorganism | en_US |
dc.subject | Spoilage | en_US |
dc.subject | Ultraviolet devices | en_US |
dc.title | Processing of clear and turbid grape juice by a continuous flow UV system | en_US |
dc.type | Article | en_US |
dc.authorid | TR115452 | en_US |
dc.authorid | TR44047 | en_US |
dc.institutionauthor | Kaya, Zehra | - |
dc.institutionauthor | Ünlütürk, Sevcan | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 33 | en_US |
dc.identifier.startpage | 282 | en_US |
dc.identifier.endpage | 288 | en_US |
dc.identifier.wos | WOS:000372383000033 | en_US |
dc.identifier.scopus | 2-s2.0-84961907980 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1016/j.ifset.2015.12.006 | - |
dc.relation.doi | 10.1016/j.ifset.2015.12.006 | en_US |
dc.coverage.doi | 10.1016/j.ifset.2015.12.006 | en_US |
dc.identifier.wosquality | Q1 | - |
dc.identifier.scopusquality | Q1 | - |
item.languageiso639-1 | en | - |
item.openairetype | Article | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.dept | 03.08. Department 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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