Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2393
Title: Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
Authors: Ünlütürk, Sevcan
Atılgan, Mehmet Reşat
Baysal, Ayşe Handan
Tarı, Canan
Ünlütürk, Sevcan
Atılgan, Mehmet Reşat
Baysal, Ayşe Handan
Tarı, Canan
Izmir Institute of Technology. Food Engineering
Izmir Institute of Technology. Biotechnology and Bioengineering
Keywords: Food products
Inactivation
Escherichia coli
Non-thermal process
Ultraviolet light
Issue Date: Apr-2008
Publisher: Elsevier Ltd.
Source: Ünlütürk, S., Atılgan, M. R., Baysal, A. H., and Tarı, C. (2008). Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering, 85(4), 561-568. doi:10.1016/j.jfoodeng.2007.08.017
Abstract: The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm2) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm2, respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.
URI: http://doi.org/10.1016/j.jfoodeng.2007.08.017
http://hdl.handle.net/11147/2393
ISSN: 0260-8774
0260-8774
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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