Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5159
Title: UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices
Authors: Baysal, Ayşe Handan
Molva, Çelenk
Ünlütürk, Sevcan
Baysal, Ayşe Handan
Molva, Çelenk
Ünlütürk, Sevcan
Izmir Institute of Technology. Food Engineering
Keywords: Alicyclobacillus acidoterrestris
Apple juice
Inactivation
Short wave ultraviolet light
White grape juice
Ultraviolet light
Issue Date: Sep-2013
Publisher: Elsevier Ltd.
Source: Baysal, A.H., Molva, Ç., and Ünlütürk, S. (2013). UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices. 166(3), 494-498. doi:10.1016/j.ijfoodmicro.2013.08.015
Abstract: In the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15min) at constant depth (0.15cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.
URI: https://doi.org/10.1016/j.ijfoodmicro.2013.08.015
http://hdl.handle.net/11147/5159
ISSN: 0168-1605
0168-1605
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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