Ultraviolet Light in Food Technology

Koutchma, Tatiana; Forney, Larry J.; Moraru, Carmen I.

doi:10.1201/9781420059519

Cited by 137 publications

(174 citation statements)

References 0 publications

Supporting

Mentioning

157

Contrasting

Unclassified

Order By: Relevance

“…This estimated dose value is called as "reduction equivalent dose" (RED). The details of RED can be found elsewhere (Koutchma et al, 2009). …”

Section: Biodosimetry Methodsmentioning

confidence: 99%

“…Computing methods, actinometry and biodosimetry are different approaches that can be used for evaluating the dose of UV processing systems. Among them biodosimetry is commonly used (Koutchma et al, 2009). In this method, UV dose-response Results were presented as mean ± standard error (n = 3).…”

Section: Biodosimetry Methodsmentioning

confidence: 99%

“…While the turbidity was not affected, the absorption coefficient of FSTGJ was declined after UV treatment. The major cause of this might be due to degradation of color pigments and ascorbic acid that was originally added to fresh juice by UV-C treatment (Koutchma et al, 2009). The turbidity and absorption coefficient of PCGJ were significantly reduced after UV exposure (p b 0.05) ( Table 3).…”

Section: Effects Of Uv-c Irradiation On Physicochemical Properties Ofmentioning

confidence: 99%

“…UV-C light between 200 and 280 nm in the electromagnetic spectrum has a lethal impact on microorganisms such as bacteria, yeasts, moulds and viruses (Bintsis, Litopoulou-Tzanetaki, & Robinson, 2000). The most efficient germicidal UV light is emitted at 254 nm (Koutchma, Forney, & Moraru, 2009). There are numerous studies about evaluating the efficacy of UV light for the inactivation of spoilage and pathogenic microorganisms in liquid foods (Ngadi, Smith, & Cayouette, 2003;Tran & Farid, 2004;Koutchma & Parisi, 2004;Koutchma, Parisi, & Unluturk, 2006;Noci et al, 2008;Unluturk et al, 2008;Gabriel & Nakano, 2009;Unluturk, Atilgan, Baysal, & Unluturk, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

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 was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.

show abstract

“…This estimated dose value is called as "reduction equivalent dose" (RED). The details of RED can be found elsewhere (Koutchma et al, 2009). …”

Section: Biodosimetry Methodsmentioning

confidence: 99%

Section: Biodosimetry Methodsmentioning

confidence: 99%

Section: Effects Of Uv-c Irradiation On Physicochemical Properties Ofmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…The application of ultraviolet light in food processing has been reviewed in the past by several authors (Falguera, Pagán, Garza, Garvín, & Ibarz, 2011;Koutchma, Forney, & Moraru, 2010). The electronic excitation of water in the ultraviolet spectral region between 190 to 120 nm induces its homolysis, leading to the production of a large amount of hydroxyl radicals.…”

Section: Uv Lightmentioning

confidence: 99%

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

Misra¹

2015

Trends in Food Science & Technology

118

View full text Add to dashboard Cite

Photochemistry

Pfoertner¹,

Oppenländer

2012

Ullmann's Encyclopedia of Industrial Chemistry

View full text Add to dashboard Cite

The article contains sections titled: 1. Introduction 2. Primary Photophysical Processes 2.1. The Laws of Photochemistry 2.2. Quantum Yield 3. Performance of Photochemical Reactions 3.1. Photoreactor Design 3.2. Light Sources 3.3. Materials 3.4. Scale‐up and Scale‐down (Micro‐Photoreactors) 3.5. Economic Considerations 4. Light‐Induced Chain Reactions 4.1. Photohalogenation 4.2. Photosulfochlorination 4.3. Photosulfoxidation 4.4. Type I Photooxidation 4.5. Photopolymerization 5. Quasi‐Stoichiometric Photoreactions 5.1. Photonitrosation 5.2. Photosynthesis of Previtamin D 5.3. Photoreactions in Supercritical Fluids 6. Photosensitized Reactions 6.1. ( E/Z )‐Isomerization of Tachysterol 6.2. Type II Photooxidation 7. Selected Useful Photoreactions 7.1. Enamide Cyclization 7.2. Cyclobutane Formation 7.3. Oxetane Formation 7.4. Oxadi‐ π ‐Methane Rearrangement 7.5. 1,3‐Dipolar Cycloaddition 8. Environmental Applications 8.1. Advanced Oxidation Technologies (AOTs) 8.2. Photocatalysis 8.3. UV‐Disinfection

show abstract

Ultraviolet Light in Food Technology

Cited by 137 publications

References 0 publications

Processing of clear and turbid grape juice by a continuous flow UV system

Processing of clear and turbid grape juice by a continuous flow UV system

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

Photochemistry

Contact Info

Product

Resources

About