PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7645
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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; Molva, Çelenk; Ünlütürk, Sevcan; Ünlütürk, Sevcan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn 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: 87Citation - Scopus: 99Modeling Inactivation Kinetics of Liquid Egg White Exposed To Uv-C Irradiation(Elsevier Ltd., 2010) Ünlütürk, Sevcan; Atılgan, Mehmet Reşat; Ünlütürk, Sevcan; Ünlütürk, Mehmet S.; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 (NCTC12900) and Listeria innocua (NRRL B33314) were treated with UV light using a bench top collimated beam apparatus. Inoculated LEW samples were exposed to UV-C irradiation of known UV intensity of 1.314mW/cm2 and sample depth of 0.153cm for 0, 3 5, 7, 10, 13, 17 and 20min. The populations of E. coli K-12, E. coli O157:H7 and L. innocua were reduced after 20min of exposure by 0.896, 1.403 and 0.960logCFU respectively. Additionally, the inactivation data obtained for each strain suspended in LEW was correlated by using Weibull (2 parameter), Log-Linear (1 parameter), Hom (2 parameter) and modified Chick Watson (2 parameter) models. The inactivation kinetics of E. coli K-12, E. coli O157:H7 and L. innocua were best described by modified Chick Watson model with the smallest root mean squared error (RMSE) (R2≥0.92). © 2010 Elsevier B.V.