Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor–Couette UV unit

Orłowska, Marta; Koutchma, Tatiana; Kostrzynska, Magdalena; Tang, Joshua; Defelice, Cheryl

doi:10.1016/j.jfoodeng.2013.07.020

Cited by 42 publications

(23 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With the exception of one study in apple juice (1.5 kJ L −1 ), all other enzyme activities were reported using UV-C energies between 4.8-108 kJ L −1 . An enhancement in residual enzyme activity was only reported for PPO (114.5%) using a UV-C energy of 1.5 kJ L −1 [19]. We also observed a slight enhancement in PPO activity using similar UV-C energy values, though only the result for the treatment at 30% energy was significant.…”

Section: Enzymessupporting

confidence: 52%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

View full text Add to dashboard Cite

Abstract:A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L −1 and 2.93 kJ L −1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L −1 , 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L −1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L −1 . No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends.

show abstract

Section: Enzymessupporting

confidence: 52%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

View full text Add to dashboard Cite

show abstract

“…These characteristics are desirable for applications in chemical processes. The Taylor–Couette flow reactor (TCFR) has been applied to not only chemical processes but also food and bioprocesses, wherein its superiority to the conventional stirred tank reactor was successfully demonstrated, e.g., photocatalytic reaction, emulsion polymerization, culture of cells, starch gelatinization and saccharification, −12 enzymatic isomerization, and inactivation of Escherichia coli . In chemical processes including food and bioprocesses, the enthalpy change is often accompanied by chemical reactions or heating/cooling operations.…”

Section: Introductionmentioning

confidence: 99%

Flow dynamics in Taylor–Couette flow reactor with axial distribution of temperature

et al. 2017

View full text Add to dashboard Cite

In this study, the flow dynamics of a Taylor–Couette flow with an axial distribution of temperature was experimentally investigated. The flow can be classified into three patterns based on the balance between the centrifugal force and the buoyancy. If the buoyancy is dominant, global heat convection is observed instead of Taylor vortices (Case I). When the buoyancy is comparable to the centrifugal force, the Taylor vortices and global heat convection appear alternately (Case II). If the centrifugal force is sufficiently high to suppress the buoyancy, stable Taylor vortices are observed (Case III). The characteristics of the mixing/diffusion are investigated by conducting a decolorization experiment on a passive tracer. In Case II, the tracer is rapidly decolorized in the presence of the global heat convection instead of the Taylor vortices. This result implies that the interaction between the centrifugal force and the buoyancy would induce an anomalous transport. © 2017 American Institute of Chemical Engineers AIChE J, 64: 1075–1082, 2018

show abstract

“…Furthermore, this study only aimed to identify an appropriate target pathogen and physiological state that should be used as reference organism for downstream operations such as establishment and evaluation of a UV-C process protocol and schedule for the test food commodity. To maximize the efficacy of a UV-C process against a reference organism, exposures to radiation of turbulent-flowing or thin film liquid food systems may be explored as similarly previously reported by a number of studies (Franz et al, 2009;Gabriel, 2015a;Müller et al, 2011Müller et al, , 2013Orlowska et al, 2014;Simmons et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm beverage

Gabriel

2015

International Journal of Food Microbiology

View full text Add to dashboard Cite

Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor–Couette UV unit

Cited by 42 publications

References 44 publications

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Flow dynamics in Taylor–Couette flow reactor with axial distribution of temperature

Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm beverage

Contact Info

Product

Resources

About