Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system

Murakami, E.-G.J.ckson, L.; Madsen, K.; Schickedanz, B.

Journal of food process engineering 29(1): 53-71

2006


ISSN/ISBN: 0145-8876
DOI: 10.1111/j.1745-4530.2006.00049.x
Accession: 004430550

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Abstract
Ultraviolet (UV) light has been used successfully for years to sterilize water and was recently approved as an acceptable irradiation treatment for the processing of juice. Although there is considerable information on the efficacy of UV processing in the treatment of water, limited data are available on its efficacy in fluid food systems. The objectives of this work were to determine the effects of apple-juice properties on the UV inactivation of Escherichia coli K12 and the interdependence of intensity and time on the efficacy of UV light. Results showed that absorbance (A) and suspended solids (SS) affected UV inactivation, while pH and dissolved solids did not. Concerning the interdependence of intensity and time, intensity levels can only be changed without sacrificing effectiveness at a limited range of intensity and dose levels. This means that the range of the intensity level of the actual UV reactor must be considered in process-parameter determination.

Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system