Ultraviolet disinfection of juice products in laminar and turbulent flow reactors

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

“…An evaluation profile corresponds to assessments made by a panelist on a given attribute, over all products (Pinto, Fogliatto, & Qannari, 2014 In this study, E. coli K12 (ATCC 25253), a surrogate of E. coli O157:H7, was selected as a pertinent pathogen and inoculated into formulated LMJ blends. Koutchma, Keller, Chirtel, and Parisi (2004) found that UV sensitivities of E. coli O157:H7 and a surrogate E. coli K12 (ATCC 25253) were not significantly different from each other. The E. coli K12 (ATCC 25253) strain was cultured from − 80°C lyophilized vials, enriched in a test tube containing nutrient broth (NB, Merck, Darmstadt, Germany) and incubated overnight (18-24 h) at 37°C.…”

Reduction of Microbial Population in Cheese Whey by UV in a Single and Series Conventional Reactors

“…Reynolds numbers were calculated using following equations: Singh and Ghaly [18] suggested the use of coil reactors in order to provide mixing and hence increase the destruction efficiency while maintaining low residence time. Koutchma et al [30] used turbulent flow UV reactors and found that higher flow rates resulted in increased disinfection efficiencies. Forney and Pierson [21] suggested the use of two concentric cylinders to provide efficient exposure of microbes to UV light and hence increase the destruction efficiency.…”

“…The relationships between the outlet temperature and flow rate are shown in Fig. 8 [17,[30][31][32] . According to environmental technology verification program conducted by EPA [33] on UV reactors produced by Trojan Technologies Incorporated (Canada), the temperature of the effluent will vary depending on the flow rate and the reactor geometry.…”

“…The single reactor and the two reactor series were tested at eleven flow rates (5,10,15,20,25,30,35, 40, 50, 60 and 70 mL min 1 ) and five flow rates, (35, 40, 50, 60, 70 mL min 1 ), respectively. 100% destruction efficiency could not be achieved in the single reactor.…”

Extending Shelf Life of Guava Fruits by Mint oil and UVC Treatments

“…Roessler (1989) and Bateman (1982) described some management practices against fruit flies, such as getting rid of infested fruits; use of male attractants and lure; use of toxic baits, besides use of hot water dip for eggs and irradiation for male sterilization (Wood, 2000).A number of studies reflect good results of UV treatment in food (López-Rubira et al, 2005). That is, the postharvest quality of various crops was improved by exposure to low doses of UVC (Baka et al1999 Koutchma et al, 2004).The cultivation of guava in Sudan is mainly by seed propagation which results in an uneven and diverse productivity. However, some attempts to improve such trend were taken by the Agricultural Research Corporation (ARC) by importing some cultivars in 1980s but not widely adopted throughout the country (Mahmoud etal., 1996).…”