UV-C treatment using a Dean vortex technology — impact on apple juice enzymes and toxicological potential

2013 ◽  
Vol 20 ◽  
pp. 238-243 ◽  
Author(s):  
Alexandra Müller ◽  
Karlis Briviba ◽  
Volker Gräf ◽  
Ralf Greiner ◽  
Christian Herrmann ◽  
...  
Keyword(s):  
Apple Juice ◽  
Dean Vortex ◽  
Uv C

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Food Control ◽  
2009 ◽  
Vol 20 (12) ◽  
pp. 1103-1107 ◽  
Author(s):  
Charles M.A.P. Franz ◽  
Ingrid Specht ◽  
Gyu-Sung Cho ◽  
Volker Graef ◽  
Mario R. Stahl
Keyword(s):  
Apple Juice ◽  
Dean Vortex ◽  
Uv C

scholarly journals UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice

2016 ◽  
Vol 34 ◽  
pp. 344-351 ◽  
Author(s):  
Md Shajedul Islam ◽  
Ankit Patras ◽  
Bharat Pokharel ◽  
Ying Wu ◽  
Matthew J. Vergne ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Apple Juice ◽  
Uv C

UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

2011 ◽  
Vol 107 (2) ◽  
pp. 268-275 ◽  
Author(s):  
Alexandra Müller ◽  
Mario R. Stahl ◽  
Volker Graef ◽  
Charles M.A.P. Franz ◽  
Melanie Huch
Keyword(s):  
Dean Vortex ◽  
Uv C

Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures

2014 ◽  
Vol 77 (2) ◽  
pp. 207-215 ◽  
Author(s):  
E. GAYÁN ◽  
J. A. TORRES ◽  
I. ÁVAREZ ◽  
S. CONDÓN
Keyword(s):  
Apple Juice ◽  
Threshold Value ◽  
Lethal Effect ◽  
Health Impact ◽  
Treatment Temperature ◽  
Logistic Distribution ◽  
Process Conditions ◽  
Operational Parameters ◽  
Safety Standards ◽  
Uv C

The effect of bactericidal UV-C treatments (254 nm) on Escherichia coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55°C, yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H55°C) lethal variability achieving 5-log reductions had a logistic distribution (α = 37.92, β = 1.10). Using this distribution, UV-H55°C doses to achieve the required juice safety goal with 95, 99, and 99.9% confidence were 41.17, 42.97, and 46.00 J/ml, respectively, i.e., doses higher than the 37.58 J/ml estimated by a deterministic procedure. The public health impact of these results is that the larger UV-H55°C dose required for achieving 5-log reductions with 95, 99, and 99.9% confidence would reduce the probability of hemolytic uremic syndrome in children by 76.3, 88.6, and 96.9%, respectively. This study illustrates the importance of including the effect of data variability when selecting operational parameters for novel and conventional preservation processes to achieve high food safety standards with the desired confidence level.

scholarly journals Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 11
Author(s):  
Jezer N. Sauceda-Gálvez ◽  
María Martinez-Garcia ◽  
Ma Manuela Hernández-Herrero ◽  
Ramón Gervilla ◽  
Artur X. Roig-Sagués
Keyword(s):  
Optical Properties ◽  
Apple Juice ◽  
Short Wave ◽  
Bacterial Spores ◽  
Interference Factor ◽  
Single Pass ◽  
The Matrix ◽  
Saline Solutions ◽  
Phosphate Buffered Saline ◽  
Uv C

Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) of different turbidity values (2000, 2500, and 3000 NTU) which were adjusted with the addition of apple fibre. These suspensions were inoculated with spores of Bacillus subtilis and Alicyclobacillus acidoterrestris. While higher UV-C doses increased the inactivation rates of spores, these were reduced when turbidity values increased; a dose of 28.7 J/mL allowed inactivation rates of B. subtilis spores of 3.96 Log in a 2000-NTU suspension compared with 2.81 Log achieved in the 3000-NTU one. Spores of B. subtilis were more UV-C-resistant than A. acidoterrestris. Cloudy apple juice inoculated with A. acidoterrestris spores was processed by UV-C at different doses in a single pass and with recirculation of the matrix through the reactor. Inactivation increased significantly with recirculation, surpassing 5 Log after 125 J/mL compared with 0.13 Log inactivation after a single-pass treatment at the same UV-C dose. UV-C treatments with recirculation affected the optical properties (absorption coefficient at 254 nm and turbidity) of juice and increased browning as UV-C doses became higher.

Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

2015 ◽  
Vol 32 ◽  
pp. 146-155 ◽  
Author(s):  
Maria Gouma ◽  
Elisa Gayán ◽  
Javier Raso ◽  
Santiago Condón ◽  
Ignacio Álvarez
Keyword(s):  
Apple Juice ◽  
Mild Heat ◽  
Spoilage Yeasts ◽  
Uv C
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