Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

Browse

Filters

2008 - 200912010 - 201912020 - 20221

Settings

Publication Index: search.filters.publicationIndex.WoSSubject: search.filters.subject.Ultraviolet light

Search Results

Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 71
    Citation - Scopus: 78
    Investigation of H2o2/Uv Advanced Oxidation Process on the Removal Rate of Coliforms From the Industrial Effluent: a Pilot-Scale Study
    (Elsevier, 2022) Ashrafivala, Meisam; Mousavi, Seyed Borhan; Zeinali Heris, Saeed; Heidari, Mohammad; Mohammadpourfard, Mousa; Aslani, Hassan
    Wastewater recycling and reuse is very important, specially in countries with water shortage problem. Disinfection is very crucial step of wastewater treatment, particulary from the reuse and environmental protection point of view. In this research, the efficiency of the advanced oxidation process using UV and H2O2 combination was investigated on fecal coliform (FC) inactivation from a real industrial effluent; furthermore, the optimal condition for disinfection of the effluent using various parameters such as pH, H2O2 concentration, and contact time was determined. Based on the acquired outcomes, by pH decline from 11 to 7 and 3 inactivation rate increased (6.7% and 20.9%, sequentially), indicating the efficacy of acidic condition on the process. Increasing H2O2 concentration from 5 mg/L to 15 mg/L, 25 mg/L, and 35 mg/L, was led to increase FC inactivation by 16.6%, 29.75%, and 36.33%, respectively. Considering contcat time impact on the process performance, our findings revealed that the best efficiency obtained after 40 (s) contact time. It can be concluded that the combined UV/H2O2 is more potent than single UV and H2O2 process, making it possible to reach irrigation standards.
  • Article
    Citation - WoS: 76
    Citation - Scopus: 89
    Uv-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, Sevcan
    In 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: 124
    Citation - Scopus: 144
    Use 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, Canan
    The 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.