Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
Browse
3 results
Search Results
Conference Object Citation - Scopus: 1Short Wave Ultraviolet Light (uvc) Disinfection of Surface - Inhibition of Alicyclobacillus Acidoterrestris Spores on Agar Medium(Technical Research Center of Finland, 2008) Baysal, Ayşe Handan; Ünlütürk, SevcanAlicyclobacillus species are thermoacidophilic spoilage spore-formers found in soil. The spores can survive the normal hot fill processes that are carried out on commercial fruit juices. It seems likely that fruit in contact with soil are susceptible to contamination by Alicyclobacillus. Beverage ingredients e.g. liquid sugar are also a potential contamination sources. Alicyclobacillus has also been isolated from citrus processing lines.Article Citation - WoS: 76Citation - Scopus: 89Uv-C Light Inactivation and Modeling Kinetics of Alicyclobacillus Acidoterrestris Spores in White Grape and Apple Juices(Elsevier Ltd., 2013) Baysal, Ayşe Handan; Molva, Çelenk; Ünlütürk, SevcanIn the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15min) at constant depth (0.15cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.Article Citation - WoS: 124Citation - Scopus: 144Use of Uv-C Radiation as a Non-Thermal Process for Liquid Egg Products (lep)(Elsevier Ltd., 2008) Ünlütürk, Sevcan; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan; Tarı, CananThe efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm2) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm2, respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.