UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

Müller, Alexandra; Stahl, Mario; Graef, Volker; Franz, Charles M. A. P.; Huch, Melanie

doi:10.1016/j.jfoodeng.2011.05.026

Cited by 75 publications

(60 citation statements)

References 19 publications

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“…On the contrary, Muller et al [14] had reported that blood orange juice with the highest turbidity (9986 NTU), viscosity (2.74 mPa.s) and linearly correlated to absorption coefficient of 194.3 cm´1 had higher inactivation rate of L. plantarum in blood orange juice than in naturally cloudy apple juice with absorption coefficient of 48.4 cm´1. In another study done by Koutchma [73], using a coiled UV-C module, the absorption coefficient of juices seems to have a significant effects towards E. coli K12 inactivation.…”

Section: Microbiological Safetymentioning

confidence: 93%

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Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

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Section: Microbiological Safetymentioning

confidence: 93%

“…[14] Apple cider UV-C dose = 4.45, 6.67 and 13.34 mJ/cm 2 Significant effects were detected on viscosity, turbidity, PPO residual activity. [15] UV-C dose = 14 mJ/cm 2 Titratable acidity was found to increase, whereas turbidity decreased.…”

Section: Medium Variables Effects Referencesmentioning

confidence: 96%

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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“…The ) (Müller et al, 2011). In this study, the UV-C treatment devices are based on liquid flow in a coiled tube that causes secondary eddy flow effects (Dean Vortices), also known as the Dean effect (Dean, 1927;Schmidt and Kauling, 2007).…”

Section: Mri 2010 Uv-c Reactormentioning

confidence: 99%

“…The estimated parameters describing the UV-C inactivation at the UVivatec® reactor are recorded on Table 5.17. In general, the efficacy of UV-C inactivation of microorganisms decreases with increasing of the optical density (Koutchma et al, 2004;Murakami et al, 2006;Müller et al, 2011). Consequently, the dose required to achieve a satisfactory inactivation in LEPs are higher when compared to fruit juices.…”

Section: Uv-c Inactivation Kinetics Of Inoculated Microorganismsmentioning

confidence: 99%

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Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

Souza¹

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Photochemistry

Pfoertner¹,

Oppenländer

2012

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Primary Photophysical Processes 2.1. The Laws of Photochemistry 2.2. Quantum Yield 3. Performance of Photochemical Reactions 3.1. Photoreactor Design 3.2. Light Sources 3.3. Materials 3.4. Scale‐up and Scale‐down (Micro‐Photoreactors) 3.5. Economic Considerations 4. Light‐Induced Chain Reactions 4.1. Photohalogenation 4.2. Photosulfochlorination 4.3. Photosulfoxidation 4.4. Type I Photooxidation 4.5. Photopolymerization 5. Quasi‐Stoichiometric Photoreactions 5.1. Photonitrosation 5.2. Photosynthesis of Previtamin D 5.3. Photoreactions in Supercritical Fluids 6. Photosensitized Reactions 6.1. ( E/Z )‐Isomerization of Tachysterol 6.2. Type II Photooxidation 7. Selected Useful Photoreactions 7.1. Enamide Cyclization 7.2. Cyclobutane Formation 7.3. Oxetane Formation 7.4. Oxadi‐ π ‐Methane Rearrangement 7.5. 1,3‐Dipolar Cycloaddition 8. Environmental Applications 8.1. Advanced Oxidation Technologies (AOTs) 8.2. Photocatalysis 8.3. UV‐Disinfection

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UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

Cited by 75 publications

References 19 publications

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

Photochemistry

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