Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

Mei, Feng; Ghafoor, Kashif; Seo, Bohyun; Yang, Keunyong; Park, Jiyong

doi:10.1016/j.ifset.2013.05.005

Cited by 75 publications

(56 citation statements)

References 34 publications

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“…Watermelon juice is sensitive to heat, oxygen, light, and ions [1,[8][9][10]. Several techniques have been applied to maintain the original quality and aroma of watermelon juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

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The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135 ∘ C for 2 s), low temperature long time (LTLT, pasteurized at 60 ∘ C for 30 min), and high temperature short time (HTST, pasteurized at 100 ∘ C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3 )-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25 ∘ C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

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“…Watermelon juice is sensitive to heat, oxygen, light, and ions [1,[8][9][10]. Several techniques have been applied to maintain the original quality and aroma of watermelon juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

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“…Most watermelons are fresh consumed due to the flavor of the watermelon is hard to hold (Zhang, et al, 2010). The thermal pasteurization, exposure to air, contact with the mental vessel and some other exogenous factors all result in the deterioration of the watermelon flavor (Aguiló-Aguayo, et al, , Feng, et al, 2013, Mosqueda-Melgar, et al, 2008.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultra-high temperature processing on quality of watermelon juice

Zhang¹,

Wang²,

Ma³

et al. 2015

Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering

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KEYWORD: Ultra-high temperature; watermelon juice; flavor; quality; GC-MS ABSTRACT: The effect of ultra-high temperature processing on the quality and flavor of watermelon juice was evaluated. The temperature of 120 and 135 oC was effective to reduce the total flora count to 2 LogCFU/ml and reduce the color variety of the watermelon juice. However, the higher temperature leaded to a flavor change compared with the un-treatment juice. The ultra-high temperature processing of 120 oC was a proper temperature for the processing of the watermelon juice.

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“…In this study, E. coli DH5a and L. plantarum BFE 5092 in Quarterstrength Ringer's solution (QSRS) were subjected to UV-C treatment in a device based on liquid flow in a helically arranged fluorinated ethylene propylene (FEP) tube that can cause secondary eddy flow effects (Dean, 1927;Feng, Ghafoor, Seo, Yang, & Park, 2013) or turbulent mixing phenomena (Gayan, Condon, & Alvarez, 2014b). It is difficult to compare published data on microbial inactivation by UV-C radiation because conformation and geometry of UV-C equipment, flow pattern, and optical properties of the liquid play an important role in UV-C lethal efficacy (Müller et al, 2011).…”

Section: Uv-c Dose and Modeling Of Inactivation Kineticsmentioning

confidence: 99%