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Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice
(Wiley, 2015-08-01)
The effects of UV-C irradiation on the inactivation of Escherichia coli K-12 (ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ ...
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
(Elsevier, 2017-11)
In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) ...
Effect of postharvest UV-C treatment on the microbial quality of ‘Şalak’ apricot
(Elsevier, 2018-03)
Inactivation of natural flora found on cv. ‘Şalak’ apricot surfaces was investigated using a newly designed UV-C treatment system equipped with four UV lamps and a rotating roller bearing. Multiple Point Source Summation ...
Process neural network method: Case study I: Discrimination of sweet red peppers prepared by different methods
(Springer, 2011)
This study utilized a feed-forward neural network model along with computer vision techniques to discriminate sweet red pepper products prepared by different methods such as freezing and pureeing. The differences among the ...
Rebuttal: Response to regarding letter to editor "On the modeling of inactivation kinetics by UV irradiation"
(Elsevier, 2010-10)
Dr. Buzrul has commented on the mathematical modeling part of the article of Unluturk et al. (2010) which has recently been published online in the International Journal of Food Microbiology. He criticised the parameters ...
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
(Elsevier, 2010-09)
The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 ...
Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach
(Elsevier, 2015-05)
Heat treatment and UV-C irradiation of lemon and melon juice (LMJ) blends were comparatively evaluated by examining their impact on E. coli K12 (ATCC 25253) and their physicochemical properties, i.e., total soluble solids ...
UV-C irradiation of freshly squeezed grape juice and modeling inactivation kinetics
(Wiley-Blackwell, 2014-08)
UV inactivation kinetics of freshly squeezed turbid white grape juice (FSTGJ) treated with an annular flow UV reactor by applying UV dosages ranging from 0 to 116.7J/mL, at three different flow rates (0.90, 1.75 and ...
Processing of clear and turbid grape juice by a continuous flow UV system
(Elsevier, 2016-02)
The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method ...
Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects
(TÜBİTAK, 2014)
Orange peel is an agroindustrial waste rich in pectin and known to be an inducer for pectinase production. The use of this low-cost substrate for the production of an industrially important enzyme, polygalacturonase (PG), ...
