![]() This report provides a general review of the principles, mechanisms of microbial inactivation, and applications of PL treatments on foods. It is considered as an alternative to continuous ultraviolet light treatments for solid and liquid foods. Pulsed light (PL) is an emerging non-thermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of broad spectrum white light. ![]() It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination process. In response to consumer preferences for high quality foods that are close as possible to fresh products, non-thermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. 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. ![]() 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 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. 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 inactivation of UV resistant strain of E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |