Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Hakgüder Taze, BengiSubject: search.filters.subject.Inactivation

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  • Article
    Citation - WoS: 22
    Citation - Scopus: 28
    Effect of Postharvest Uv-C Treatment on the Microbial Quality of ‘şalak’ Apricot
    (Elsevier Ltd., 2018) Hakgüder Taze, Bengi; Ünlütürk, Sevcan
    Inactivation of natural flora found on cv. ‘Şalak’ apricot surfaces was investigated using a newly designed UV-C treatment system equipped with four UV lamps and a rotating roller bearing. Multiple Point Source Summation (MPSS) Model was used to estimate UV light intensity field in this processing chamber. Although MPSS model over-predicted the UV intensity data, light intensity profile showed a good agreement with the radiometric measurements. UV-C treatment of apricots resulted in 3-log reduction in the number of total mesophilic aerobic bacteria (TAPC) at 32.3 W m−2 of average UV light intensity for 16 min at 31.01 kJ m−2 of UV dose whereas 2.38-log reduction was achieved for yeast and mould count (YMC) after 4 min of UV exposure at 7.75 kJ m−2 of UV dose. On the other hand, complete inactivation of coliform bacteria was observed after all treatments. Statistical analysis indicated that further extension of the exposure time did not cause any significant effect on the inactivation of natural flora of apricot surfaces. Additionally, the inactivation data obtained for TAPC and YMC were modelled by using log-linear regression, Biphasic model, log-linear + tail, Weibull model, Weibull + tail, double Weibull and biphasic + shoulder models. The inactivation kinetics of TAPC and YMC were best described by log linear + tail model with the smallest root mean squared error (RMSE) and the highest regression coefficient (R2 > 0.90). These results suggest that UV-C treatment can be applied to control the natural flora on cv. ‘Şalak’ apricots. Use of a rotating roller bearing is highly appreciated in UV-C systems to provide equal radiation among fruit surfaces.
  • Article
    Citation - WoS: 38
    Citation - Scopus: 48
    The Impact of Uv-C Irradiation on Spoilage Microorganisms and Colour of Orange Juice
    (Springer Verlag, 2013) Hakgüder Taze, Bengi; Ünlütürk, Sevcan; Buzrul, Sencer; Alpas, Hami
    The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm2 and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm2. Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R2 adj) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm2, respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.