Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

M Feng, K Ghafoor, B Seo, K Yang, J Park - Innovative Food Science & …, 2013 - Elsevier
The efficacy of UVC radiation for inactivation of bacteria (aerobic, coliform) and yeast/mold in
watermelon juice using helix Teflon®-coil was investigated. Changes in microbial load, pH,°
brix, color (L*, a*, and b*), lycopene, and phenolics in juice, after UVC treatment were
evaluated for 37 days of storage at 5±1° C. Microbial inactivation was dependent on the
UVC intensity between 2.7 and 37.5 J/mL. UVC treatment inactivated all (2.6 log CFU/mL)
coliform bacteria. UVC (37.5 J/mL) reduced total aerobes and yeast/mold by 1.47 and 0.99 …
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