UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects

Taze, Bengi Hakgüder; Akgün, Merve Pelvan; Yıldız, Semanur; Kaya, Zehra; Ünlütürk, Sevcan

doi:10.1016/b978-0-08-100596-5.22938-7

Cited by 5 publications

(6 citation statements)

References 171 publications

(294 reference statements)

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“…Then the exhausting process is applied at a range temperature of 80-85 °C for 20 minutes to remove steam in the headspace of the can. So, the can is in a vacuum state when sterilized [3]. The next step was sealing the cans using a double seamer machine.…”

Section: Canning Processmentioning

confidence: 99%

“…The previous research stated that the F0 value for processed meat products ranged from 8 -15 minutes [5,10]. The difference in thermal processing of these three products is related with heat transfer of solid-liquid mixtures in cans, food material composition and properties [3,11]. The lethality values above 3 minutes during the sterilization process are used to anticipate the possibility of imperfections such as resistant bacterial spores, poor sanitation, hygiene and to get the desired taste and texture of meat [12].…”

Section: Thermal Processingmentioning

confidence: 99%

“…Meat contains protein, fat, carbohydrates and several other micronutrients such as vitamins and minerals [1,2]. Fresh traditional foods are more vulnerable to spoilage as a result of the growth of bacteria, yeasts and molds at room temperature storage [3]. The packaging technology for traditional food products has enabled extending the product shelf life.…”

Section: Introductionmentioning

confidence: 99%

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Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Kusumaningrum¹,

Amri²,

Nurhikmat³

et al. 2022

Advances in Biological Sciences Research

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The traditional food products were produced by home industries need to be packaged to extend the shelf life and to expand the market during the pandemic. The study aims to provide information about thermal processing, chemical characteristics and metal contamination on canned rawon, kuah gandul and empal gentong products. Fresh traditional foods packaged in cans and sterilized at operating temperature 121 °C for 60 minutes in different batch. The results of this study showed that lethality value (F 0 -value) of canned traditional foods based on beef in the range of 4.02-10.17 minutes. Metal contamination i.e. lead, cadmium, tin, mercury and arsenic were below the limit in Indonesian National Standard (SNI) and National Agency of Drug and Food Control the Republic of Indonesia regulation. Protein contents on three products were in the range 6.56-8.76% and total energy 76-132 kcal/100 g.

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Section: Canning Processmentioning

confidence: 99%

Section: Thermal Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Kusumaningrum¹,

Amri²,

Nurhikmat³

et al. 2022

Advances in Biological Sciences Research

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“…Modified atmosphere packaging (MAP) is an alternative method that preserves fresh mushrooms’ postharvest quality ( 11 ). Furthermore, various chemical and physical processes, including irradiation ( 12 ), washing with antimicrobial agents, pulsed electric field treatment ( 13 , 14 ), coating ( 15 ), ozone treatment ( 16 ), and electrolyzed water treatments ( 17 ), have been shown to effectively deactivate microbial activities and impact physical properties such as texture, color, and weight loss.…”

Section: Introductionmentioning

confidence: 99%

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Asdullah,

Chen,

Hassan

et al. 2024

Front. Nutr.

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Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

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“…The preferred alternative pasteurization and shelf life extension method for beverages for the past two decades has been UV-C radiation at 253.7 nm [15]. UV-C irradiation causes damage to the nucleic acids of microorganisms, mainly due to the formation of dimers of pyrimidine bases between adjacent pyrimidines in a DNA strand, which prevents microbial replication and ultimately leads to cell death [16,17].…”

Section: Introductionmentioning

confidence: 99%

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Tchonkouang,

Lima,

Quintino

et al. 2023

Foods

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A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

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UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects

Cited by 5 publications

References 171 publications

Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

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