UV Light for Processing Foods

Koutchma, Tatiana

doi:10.1080/01919510701816346

Cited by 141 publications

(89 citation statements)

References 11 publications

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“…Although the ascorbic acid content of the samples was not measured in this study, Koutchma (2008) reported that the degradation of vitamin C was the reason for the decrease in the absorption coefficient of fruit juices.…”

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Promentioning

confidence: 82%

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

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Promentioning

confidence: 82%

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

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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“…Clarified apple juice has a low absorbance, with absorption coefficients about 11 cm −1 , whereas absorbance of orange juice can achieve values close to 50 cm −1 (Koutchma et al 2004). In addition, a positive correlation between vitamin C content and the absorption coefficient of clear apple juices was observed (Koutchma 2008).…”

Section: Liquid Foodsmentioning

confidence: 94%

Pulsed Light Treatments for Food Preservation. A Review

Oms‐Oliu

Martı́n-Belloso

Soliva‐Fortuny

2008

Food Bioprocess Technol

285

145

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Consumers demand high-quality processed foods with minimal changes in nutritional and sensory properties. Nonthermal methods are considered to keep food quality attributes better than traditional thermal processing. Pulsed light (PL) is an emerging nonthermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of broad spectrum white light. It is considered an alternative to continuous ultraviolet light treatments for solid and liquid foods. This paper provides a general review of the principles, mechanisms of microbial inactivation, and applications of PL treatments on foods. Critical process parameters that are needed to be optimized for a better efficiency of PL treatments are also discussed. PL has considerable potential to be implemented in the food industry. However, technological problems need to be solved in order to avoid food overheating as well as to achieve better penetration and treatment homogeneity. In addition, a more extensive research is needed to understand how PL affects quality food attributes.

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“…Aquionics UV reactor (Hanovia Ltd., Slough, England), SurePure (SurePure Inc., Milnerton, South Africa) and Dean Flow UV reactors such as Salcor UV module (Salcor Inc., CA) and UVivatec System (Bayer Technology Services GmbH, Leverkusen, Germany) (Koutchma, 2008;Müller et al, 2013). Only, CiderSure (FPE Inc., Rochester, NY) and SurePure (SurePure Inc., Milnerton, South Africa) offer some commercial UV systems suitable for small, midsize and large operations of liquid food products (Koutchma, 2008;CiderSure, 2010). On the other hand, some UV systems that are mostly appropriate for the water disinfection can also be used for low transmittance liquids.…”

Section: Introductionmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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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, 820 ml/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 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 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.

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UV Light for Processing Foods

Cited by 141 publications

References 11 publications

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

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

Pulsed Light Treatments for Food Preservation. A Review

Processing of clear and turbid grape juice by a continuous flow UV system

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