Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/3443
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dc.contributor.advisorÜnlütürk, Sevcanen
dc.contributor.authorHakgüder, Bengi-
dc.date.accessioned2014-07-22T13:51:33Z-
dc.date.available2014-07-22T13:51:33Z-
dc.date.issued2009en
dc.identifier.urihttp://hdl.handle.net/11147/3443-
dc.descriptionThesis (Master)--Izmir Institute of Technology, Food Engineering, Izmir, 2009en
dc.descriptionIncludes bibliographical references (leaves: 101-108)en
dc.descriptionText in English; Abstract: Turkish and Englishen
dc.descriptionxii, 83 leavesen
dc.description.abstractAlthough UV-C irradiation is used in the pasteurization of certain liquids, the application to white grape juice is not sited in the literature. Besides there are a few studies about the inactivation of naturally grown microorganisms by using UV-C treatment. The objective of this study was to determine the effect of UV-C treatment on the inactivation of Escherichia coli K12 inoculated into white grape juice and naturally grown microorganisms in the fresh squeezed orange juice. Also, the effect of UV light on the colors of the products was determined. The data were evaluated considering the properties of the juices. Results of microbiological analysis of white grape juice showed that, maximum log reduction was more than 5-log CFU/mL at a UV dose of 75.04 mJ/cm2 when the inoculation rate was 5.73 (l20.114) log CFU/mL. Although a 5-log reduction requirement of FDA was satisfied with white grape juice, maximum log reduction for the naturally grown microorganisms in orange juice was only 1.76-log CFU/mL even if the sample was subjected to UV dose of 144.36 mJ/cm2. Color analysis demonstrated that orange juice color was not affected from the treatment. For white grape juice, increased UV dose caused a decrease in a* value indicating slightly more green region.Also, increased intensity and sample depth had a pronounced effect on b* value of the juice showing yellow region. As a conclusion, UV-C light can be used as an alternative technique in processing of white grape juice. Combination of UV-C with other techniques is suggested to increase the microbiocidal efficiency in orange juices.en
dc.language.isoenen_US
dc.publisherIzmir Institute of Technologyen
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject.lccTP371.8 .H155 2009en
dc.subject.lcshFruit juices--Pasteurizationen
dc.subject.lcshFood--Pasteurizationen
dc.subject.lcshRadiation preservation of fooden
dc.subject.lcshUltraviolet radiationen
dc.titleUv disınfection of some of the fruit juicesen_US
dc.typeMaster Thesisen_US
dc.institutionauthorHakgüder, Bengi-
dc.departmentIzmir Institute of Technology. Food Engineeringen
dc.relation.publicationcategoryTezen_US
item.cerifentitytypePublications-
item.openairetypeMaster Thesis-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.fulltextWith Fulltext-
Appears in Collections:Master Degree / Yüksek Lisans Tezleri
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