期刊
JOURNAL OF FOOD PROCESS ENGINEERING
卷 37, 期 4, 页码 438-449出版社
WILEY
DOI: 10.1111/jfpe.12099
关键词
-
资金
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey [2010IYTE09]
UV inactivation kinetics of freshly squeezed turbid white grape juice (FSTGJ) treated with an annular flow UV reactor by applying UV dosages ranging from 0 to 116.7 J/mL, at three different flow rates (0.90, 1.75 and 3.70 mL/s), were modeled by using log-linear, Weibull, Hom and modified Chick-Watson models. FSTGJ was circulated five times in the UV system, i.e., UV exposure time was 20.33 min during processing. The populations of Escherichia coli K-12, lactic acid bacteria (LAB) and foodborne yeasts were reduced by 3.759, 4.133 and 1.604 log cfu/mL, respectively, after exposure to UV dosage of 116.7 J/mL at the lowest flow rate. The inactivation kinetics of foodborne yeasts were best described by the modified Chick-Watson model, with the least root mean squared error (RMSE = 0.001, R-2 = 0.999). Besides, the inactivation kinetics of E. coli K-12 and LAB were best fitted by Weibull model (R2 = 0.999). Additionally, when the UV exposure time was increased up to 32.5 min (i.e., eight cycles), UV-C treatment of FSTGJ resulted in 5.341 log cfu/mL reduction in E. coli K-12, which meets the Food and Drug Administration requirement of a 5 log reduction of microorganisms in fruit juices.
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