Search
Now showing items 11-20 of 21
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 ...
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 ...
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 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 ...
Discrimination of bio-crystallogram images using neural networks
(Springer, 2014-04)
This study utilized a unique neural network model for texture image analysis to differentiate the crystallograms from pairs of fresh red pepper fruits from conventional and organic farms. The differences in visually analyzed ...
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 ...
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 ...
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), ...
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
(Springer, 2013)
The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural ...
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 ...
