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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
Keywords: Food products
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.
ISSN: 0260-8774
Appears in Collections:Bioengineering / Biyomühendislik
Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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