Experimental study of processing sweet cherries with ultraviolet radiation

Saparov, D E; Sultonova, S A; Pulatov, M M; Boltaboyev, K K

doi:10.1088/1755-1315/1231/1/012033

IOP Conf. Ser.: Earth Environ. Sci.

2023

DOI: 10.1088/1755-1315/1231/1/012033

|View full text |Cite

Experimental study of processing sweet cherries with ultraviolet radiation

D E Saparov,

S A Sultonova,

M M Pulatov

et al.

Abstract: The paper considers an experimental study of processing sweet cherries with ultraviolet radiation. Ultraviolet irradiation is an alternative to chemical sterilization used to reduce the growth of microorganisms in foods. Ultraviolet radiation further induces defense mechanisms in metabolically active plant tissues, in the same way that ultraviolet treatment has been observed to cause accumulation of polyamines, which can act as antioxidants in fruit, causing a reduction in microorganism spoilage symptoms.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application

Chang,

Zhang,

Liu

et al. 2024

Foods

View full text Add to dashboard Cite

Microwave electrodeless ultraviolet (MWUV) technology, as an emerging food processing technique, has garnered growing attention in the realm of food science in recent years. Based on different application requirements, MWUV equipment types are categorized as microwave oven reactor, continuous-flow UV-microwave reactor, coaxially driven MWUV reactor, and complete ultraviolet reactor. The luminescence properties of MWUV equipment depend on their filler gas; mercury is commonly used as a filler gas to produce a wavelength at 253.7 nm for food non-thermal sterilization. The microbial sterilization effect of MWUV is primarily attributed to the synergistic action of microwave and ultraviolet (UV): MWUV enhances reactive oxygen species (ROS) production, disrupts the cell membrane structures of bacteria, leads to bacterial endosome leakage, and induces nucleic acid damage. MWUV extends food shelf-life by eliminating microorganisms without significantly altering food quality compared with traditional thermal sterilization methods. Additionally, MWUV, combined with digestion reagents such as HNO3 and H2O2, can effectively enhance the digestion of food samples to detect essential and toxic elements. Studies on MWUV technology hold broad potential in the food industry, with promising implications for food safety and consumer demand for high-quality food. Future research may focus on optimizing the equipment parameters and integrating with other food processing technologies to facilitate further development and application of MWUV.

show abstract

An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application

Chang,

Zhang,

Liu

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Experimental study of processing sweet cherries with ultraviolet radiation

Cited by 1 publication

References 4 publications

An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application

An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application

Contact Info

Product

Resources

About