Show simple item record

dc.contributor.authorÜnlütürk, Sevcan
dc.contributor.authorAtılgan, Mehmet Reşat
dc.contributor.authorBaysal, Ayşe Handan
dc.contributor.authorTarı, Canan
dc.date.accessioned2016-11-08T11:53:42Z
dc.date.available2016-11-08T11:53:42Z
dc.date.issued2008-04
dc.identifier.citationÜnlütürk, 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.2007.08.017en_US
dc.identifier.issn0260-8774
dc.identifier.urihttp://doi.org/10.1016/j.jfoodeng.2007.08.017
dc.identifier.urihttp://hdl.handle.net/11147/2393
dc.description.abstractThe 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.en_US
dc.description.sponsorshipTÜBİTAK Project No. TOVAG-104 O 210 and the Department of Food Engineering, İzmir Institute of Technology, (İYTE-38)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.jfoodeng.2007.08.017en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood productsen_US
dc.subjectInactivationen_US
dc.subjectEscherichia colien_US
dc.subjectNon-thermal processen_US
dc.subjectUltraviolet lighten_US
dc.titleUse of UV-C radiation as a non-thermal process for liquid egg products (LEP)en_US
dc.typearticleen_US
dc.contributor.authorIDTR44047en_US
dc.contributor.authorIDTR101983en_US
dc.contributor.authorIDTR41331en_US
dc.contributor.institutionauthorÜnlütürk, Sevcan
dc.contributor.institutionauthorAtılgan, Mehmet Reşat
dc.contributor.institutionauthorBaysal, Ayşe Handan
dc.contributor.institutionauthorTarı, Canan
dc.relation.journalJournal of Food Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume85en_US
dc.identifier.issue4en_US
dc.identifier.startpage561en_US
dc.identifier.endpage568en_US
dc.identifier.wosWOS:000251843400008
dc.identifier.scopusSCOPUS:2-s2.0-35748948978
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record