Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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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, Sevcan; Ünlütürk, Sevcan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyAlicyclobacillus 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; 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.