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Application of Ultraviolet Light UV Technology to Fruit Juice Processing

Year 2010, Volume: 8 Issue: 1, 17 - 22, 01.02.2010

Abstract

Recently, there has been a considerable interest in non-thermal technologies for preservation of juices due to the growing consumer demands for fresh-like and high quality food products. UV irradiation is one of the non-thermal technologies used for preservation of fruit juices. Since UV treatment is carried out at a temperature lower than conventional thermal processing methods, the adverse effect of heat on juice quality is minimal. Recent advances of UV light technology have indicated that this technology could be used an alternative to heat treatment for fruit juice preservation purposes

References

  • Oteiza, J.M., Giannuzzi, L., Zaritzky, N. 2009. Ultraviolet treatment of orange juice to inactivate Escherichia coli O157:H7 as affected by native microflora. Food Bioprocess Technol. DOI: 10.1007/s11947-009-0194-y.
  • Patil, S., Bourke, P., Frias, J.M., Tiwari, B.K., Cullen, P.J., 2009. Inactivation of Escherichia coli in orange juice using ozone. Innovat. Food Sci. Emerg. Technol (article in press).
  • Raybaudi-Massila, R.M., Mosqueda-Melgar, J., Martin-Belloso, O. 2009. Antimikrobial activity of malic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in apple, pear and melon juice. Food Control 20: 105–112.
  • Gabriel, A.A., Nakano, H. 2009. Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control, 20: 443-446.
  • Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi 1.Cilt, Başkent Matbaacılık, Ankara.
  • Plaza, L., Sanchez-Moreno, C., Elez-Martinez, P., Ancos, B., Martin-Belloso, O., Cano, M.P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur. Food Res. Technol. 223: 487-493.
  • Gachovska, T.K., Kumar, S., Thippareddi, H., Subbiah, J., Williams, F. 2008. Ultraviolet and Pulsed Electric Field treatments have additive effect on inactivation of E. coli in apple juice. J. Food Sci. 73(9): 412-417.
  • Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P., Cullen, P.J. 2008. Kinetics of freshly squeezed orange juice quality changes during ozone processing. J. Agric. Food Chem. 56: 6416-6422.
  • Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Riener, J., Lyng, J.G., Morgan, D.J. 2008. Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre- heating and pulsed electric fields. J. Food Eng. 89: 267-273.
  • Valero, M., Recrosio, N., Saura, D., Munoz, N., Marti, N., Lizama, V. 2007. Effects of ultrasonic treatments in orange juice processing. J. Food Eng. 80: 509-516.
  • Erkmen, O., Doğan, C. 2004. Kinetic analysis of Escherichia coli inactivation by High Hydrostatic Pressure (HHP) in broth and foods. Food Microbiol., 21: 181–185.
  • Tran, M.T.T., Farid, M. 2004. Ultraviolet treatment of orange juices. Innovat. Food Sci. Emerg. Technol. 5: 495-502.
  • Koutchma, T. 2009. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technol. 2: 138-155.
  • Koutchma, T. 2008. UV light for processing foods. Ozone: Sci. Eng. 30: 93-98.
  • Adhikari, C., Koutchma, T., Beecham-Bowden, T. 2005. Evaluation of HHEVC (4, 40, 400-tris-di-B- hydroxyethyl aminotriphenylacetonitrile) dye as a chemical actinometer in model buffers for UV treatment of apple juice and cider. LWT 38: 717-725.
  • Keyser, M., Műller, I.A., Cilliers, F.P., Nel, W., Gouws, P.A. 2008. Ultraviolet radiation as a non- thermal microorganisms in fruit juice. Innovat. Food Sci. Emerg. Technol. 9: 348-354. the inactivation of
  • Sizer, C.E., Balasubramaniam, V.M. 1999. New intervention processes for minimally processed juices. Food Technol. 53(10): 64-67.
  • Pereira, V.J., Weinberg, H.S., Linden, K.G., Singer, P.C. 2007. UV degradation kinetics and modeling of pharmaceutical compounds in laboratory grade and surface water via direct and indirect photolysis at 254 nm. Environ. Sci. Technol. 41: 1682-1688.
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V. 2005. Reduction of Saccharomyces cerevisiae, Escherıchıa coli and Listeria innocua in apple juice by Ultraviolet Light. J. Food Process Eng. 28: 437- 452.
  • Matak, K. E. 2004. Effects of UV irradiation on the reduction of bacterial pathogens and chemical indicators of milk. Doctorate of Philosophy in Food Science and Technology, Blackburg, Virginia, 44p.
  • Unluturk, S., Atılgan, M.R., Baysal, A.H., Tarı, C. 2008. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J. Food Eng. 85: 561-568.
  • Geveke, D.J. 2008. UV Inactivation of E. coli in liquid egg white. Food Bioprocess Technol, 1: 201– 206.
  • Fan, X., Geveke, D.J. 2007. Furan formation in sugar solution and apple cider upon ultraviolet treatment. J. Agric. Food Chem. 55: 7816-7821.
  • Murakami, E.G., Jackson, L., Madsen, K., Schickedanz, B. 2006. Factors affecting the ultraviolet inactivation of Escherıchia Coli K12 in apple juice and a model system. J. Food Process Eng. 29: 53-71.
  • Forney, L.J., Ye, Z., Koutchma, T. 2008. UV Disinfection of E. coli between concentric cylinders: Effects of the boundary layer and a wavy wall. Ozone: Sci. and Eng. 30: 405-412.
  • Forney, L.J., Pierson, J.A., Andz, Y.E. 2004. Juice irradiation with Taylor-Couette flow: UV inactivation of Escherichia coli. J. Food Protec. 67(11): 2410- 2415.
  • Koutchma, T., Parisi, B., Patazca, E. 2007. Validation of UV coiled tube reactor for fresh juices. J. Environ. Eng. Sci. 6: 319-328.
  • Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G. 2008. Ultraviolet irradiation and pulsed electric fields (PEF in a hurdle strategy for the preservation of fresh apple juice. J. Food Eng. 85:141-146.
  • Gomez Lopez, V.M., Ragaert, P., Debevere, J., Devlieghere, F. 2007. Pulsed light for food decontamination: A review. Trends in Food Sci. Technol. 18: 464-473.
  • Forney, L.J., Moraru, C.I. 2009. Ultraviolet Light in Food Technology: Principles and Applications: Chapter 5. UV Processing Effects on Quality of Foods. CRC Pres, Taylor and Francis Group, ISBN- 13:978-1-4200-5950-2, USA, p: 103-104.
  • Uysal Pala, Ç., Kırca Toklucu, A. 2009. Effects of UV-C Irradiation on Some Quality Characteristics of Orange Preservation, Processing-Safety-Sustainability, 11- 13 November 2009, Budapest-Hungary, P:12.
  • Guerrero-Beltran, J.A., Barbosa-Canovas, G.V. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. J. Food Protec. 69(2): 362-368.
  • Guerrero-Beltrán, J.A., Velti-Chanes, J., Barbosa- Cánovas, G.V. 2009. Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate Saccharomyces cerevisiae. J. Food Proces. 4530.2008.00253.x. DOI:10.1111/j.1745
  • Koutchma, T., Keller, S., Chirtel, S., Parisi, B. 2004. Ultraviolet disinfection of juice products in laminar and turbulent flow reactor. Innovat. Food Sci. Emerg. Technol. 5: 179-189.
  • Donahue, D.W., Canıtez, N., Bushway, A.A. 2004. UV inactivation of E. coli O157:H7 in apple cider: Quality, sensory and shelf-life Analysis. J. Food Process. Preserv. 28: 368-387.
  • Franz, C.M.A.P., Specht, I., Cho, G.S., Graef, V., Stahl, microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology. Food Control 20: 1103-110. of

Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması

Year 2010, Volume: 8 Issue: 1, 17 - 22, 01.02.2010

Abstract

Son yıllarda, tazeye yakın, yüksek kalitede gıda ürünlerine karşı artan tüketici taleplerinden dolayı, meyve sularının muhafazasında ısıl olmayan teknolojilere yönelik büyük bir ilgi oluşmuştur. Meyve sularının muhafazası için uygulanan ısıl olmayan teknolojilerden biri de Ultraviyole UV uygulamasıdır. Bu uygulama, geleneksel ısıl işlem tekniklerine göre daha düşük sıcaklıklarda yürütüldüğünden, sıcaklığın meyve suyu kalitesi üzerine olumsuz etkisi en aza indirilmektedir. UV ışın teknolojisindeki son gelişmeler bu teknolojinin, meyve sularının muhafazasındauygulanan pastörizasyon işlemine bir alternatif olabileceği konusunda oldukça ümit verici olduğunu göstermektedir

References

  • Oteiza, J.M., Giannuzzi, L., Zaritzky, N. 2009. Ultraviolet treatment of orange juice to inactivate Escherichia coli O157:H7 as affected by native microflora. Food Bioprocess Technol. DOI: 10.1007/s11947-009-0194-y.
  • Patil, S., Bourke, P., Frias, J.M., Tiwari, B.K., Cullen, P.J., 2009. Inactivation of Escherichia coli in orange juice using ozone. Innovat. Food Sci. Emerg. Technol (article in press).
  • Raybaudi-Massila, R.M., Mosqueda-Melgar, J., Martin-Belloso, O. 2009. Antimikrobial activity of malic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in apple, pear and melon juice. Food Control 20: 105–112.
  • Gabriel, A.A., Nakano, H. 2009. Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control, 20: 443-446.
  • Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi 1.Cilt, Başkent Matbaacılık, Ankara.
  • Plaza, L., Sanchez-Moreno, C., Elez-Martinez, P., Ancos, B., Martin-Belloso, O., Cano, M.P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur. Food Res. Technol. 223: 487-493.
  • Gachovska, T.K., Kumar, S., Thippareddi, H., Subbiah, J., Williams, F. 2008. Ultraviolet and Pulsed Electric Field treatments have additive effect on inactivation of E. coli in apple juice. J. Food Sci. 73(9): 412-417.
  • Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P., Cullen, P.J. 2008. Kinetics of freshly squeezed orange juice quality changes during ozone processing. J. Agric. Food Chem. 56: 6416-6422.
  • Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Riener, J., Lyng, J.G., Morgan, D.J. 2008. Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre- heating and pulsed electric fields. J. Food Eng. 89: 267-273.
  • Valero, M., Recrosio, N., Saura, D., Munoz, N., Marti, N., Lizama, V. 2007. Effects of ultrasonic treatments in orange juice processing. J. Food Eng. 80: 509-516.
  • Erkmen, O., Doğan, C. 2004. Kinetic analysis of Escherichia coli inactivation by High Hydrostatic Pressure (HHP) in broth and foods. Food Microbiol., 21: 181–185.
  • Tran, M.T.T., Farid, M. 2004. Ultraviolet treatment of orange juices. Innovat. Food Sci. Emerg. Technol. 5: 495-502.
  • Koutchma, T. 2009. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technol. 2: 138-155.
  • Koutchma, T. 2008. UV light for processing foods. Ozone: Sci. Eng. 30: 93-98.
  • Adhikari, C., Koutchma, T., Beecham-Bowden, T. 2005. Evaluation of HHEVC (4, 40, 400-tris-di-B- hydroxyethyl aminotriphenylacetonitrile) dye as a chemical actinometer in model buffers for UV treatment of apple juice and cider. LWT 38: 717-725.
  • Keyser, M., Műller, I.A., Cilliers, F.P., Nel, W., Gouws, P.A. 2008. Ultraviolet radiation as a non- thermal microorganisms in fruit juice. Innovat. Food Sci. Emerg. Technol. 9: 348-354. the inactivation of
  • Sizer, C.E., Balasubramaniam, V.M. 1999. New intervention processes for minimally processed juices. Food Technol. 53(10): 64-67.
  • Pereira, V.J., Weinberg, H.S., Linden, K.G., Singer, P.C. 2007. UV degradation kinetics and modeling of pharmaceutical compounds in laboratory grade and surface water via direct and indirect photolysis at 254 nm. Environ. Sci. Technol. 41: 1682-1688.
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V. 2005. Reduction of Saccharomyces cerevisiae, Escherıchıa coli and Listeria innocua in apple juice by Ultraviolet Light. J. Food Process Eng. 28: 437- 452.
  • Matak, K. E. 2004. Effects of UV irradiation on the reduction of bacterial pathogens and chemical indicators of milk. Doctorate of Philosophy in Food Science and Technology, Blackburg, Virginia, 44p.
  • Unluturk, S., Atılgan, M.R., Baysal, A.H., Tarı, C. 2008. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J. Food Eng. 85: 561-568.
  • Geveke, D.J. 2008. UV Inactivation of E. coli in liquid egg white. Food Bioprocess Technol, 1: 201– 206.
  • Fan, X., Geveke, D.J. 2007. Furan formation in sugar solution and apple cider upon ultraviolet treatment. J. Agric. Food Chem. 55: 7816-7821.
  • Murakami, E.G., Jackson, L., Madsen, K., Schickedanz, B. 2006. Factors affecting the ultraviolet inactivation of Escherıchia Coli K12 in apple juice and a model system. J. Food Process Eng. 29: 53-71.
  • Forney, L.J., Ye, Z., Koutchma, T. 2008. UV Disinfection of E. coli between concentric cylinders: Effects of the boundary layer and a wavy wall. Ozone: Sci. and Eng. 30: 405-412.
  • Forney, L.J., Pierson, J.A., Andz, Y.E. 2004. Juice irradiation with Taylor-Couette flow: UV inactivation of Escherichia coli. J. Food Protec. 67(11): 2410- 2415.
  • Koutchma, T., Parisi, B., Patazca, E. 2007. Validation of UV coiled tube reactor for fresh juices. J. Environ. Eng. Sci. 6: 319-328.
  • Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G. 2008. Ultraviolet irradiation and pulsed electric fields (PEF in a hurdle strategy for the preservation of fresh apple juice. J. Food Eng. 85:141-146.
  • Gomez Lopez, V.M., Ragaert, P., Debevere, J., Devlieghere, F. 2007. Pulsed light for food decontamination: A review. Trends in Food Sci. Technol. 18: 464-473.
  • Forney, L.J., Moraru, C.I. 2009. Ultraviolet Light in Food Technology: Principles and Applications: Chapter 5. UV Processing Effects on Quality of Foods. CRC Pres, Taylor and Francis Group, ISBN- 13:978-1-4200-5950-2, USA, p: 103-104.
  • Uysal Pala, Ç., Kırca Toklucu, A. 2009. Effects of UV-C Irradiation on Some Quality Characteristics of Orange Preservation, Processing-Safety-Sustainability, 11- 13 November 2009, Budapest-Hungary, P:12.
  • Guerrero-Beltran, J.A., Barbosa-Canovas, G.V. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. J. Food Protec. 69(2): 362-368.
  • Guerrero-Beltrán, J.A., Velti-Chanes, J., Barbosa- Cánovas, G.V. 2009. Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate Saccharomyces cerevisiae. J. Food Proces. 4530.2008.00253.x. DOI:10.1111/j.1745
  • Koutchma, T., Keller, S., Chirtel, S., Parisi, B. 2004. Ultraviolet disinfection of juice products in laminar and turbulent flow reactor. Innovat. Food Sci. Emerg. Technol. 5: 179-189.
  • Donahue, D.W., Canıtez, N., Bushway, A.A. 2004. UV inactivation of E. coli O157:H7 in apple cider: Quality, sensory and shelf-life Analysis. J. Food Process. Preserv. 28: 368-387.
  • Franz, C.M.A.P., Specht, I., Cho, G.S., Graef, V., Stahl, microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology. Food Control 20: 1103-110. of
There are 36 citations in total.

Details

Primary Language Turkish
Journal Section Collection
Authors

Çiğdem Uysal Pala This is me

Ayşegül Kırca Toklucu This is me

Publication Date February 1, 2010
Published in Issue Year 2010 Volume: 8 Issue: 1

Cite

APA Uysal Pala, Ç., & Kırca Toklucu, A. (2010). Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması. Akademik Gıda, 8(1), 17-22.
AMA Uysal Pala Ç, Kırca Toklucu A. Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması. Akademik Gıda. February 2010;8(1):17-22.
Chicago Uysal Pala, Çiğdem, and Ayşegül Kırca Toklucu. “Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması”. Akademik Gıda 8, no. 1 (February 2010): 17-22.
EndNote Uysal Pala Ç, Kırca Toklucu A (February 1, 2010) Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması. Akademik Gıda 8 1 17–22.
IEEE Ç. Uysal Pala and A. Kırca Toklucu, “Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması”, Akademik Gıda, vol. 8, no. 1, pp. 17–22, 2010.
ISNAD Uysal Pala, Çiğdem - Kırca Toklucu, Ayşegül. “Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması”. Akademik Gıda 8/1 (February 2010), 17-22.
JAMA Uysal Pala Ç, Kırca Toklucu A. Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması. Akademik Gıda. 2010;8:17–22.
MLA Uysal Pala, Çiğdem and Ayşegül Kırca Toklucu. “Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması”. Akademik Gıda, vol. 8, no. 1, 2010, pp. 17-22.
Vancouver Uysal Pala Ç, Kırca Toklucu A. Ultraviyole Işın UV Teknolojisinin Meyve Sularına Uygulanması. Akademik Gıda. 2010;8(1):17-22.

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