Efficacy of UV irradiation as an alternative non-thermal pasteurization method to produce minimally processed juice from Concord, Niagara and Riesling grapes
- Authors
- Moncayo Herrera, Vanessa Paola
- Format
- MasterThesis
- Status
- publishedVersion
- Description
The use of UV light as a safe alternative to thermal pasteurization was approved by FDA in 2000. This study evaluates the efficacy of UV treatment to produce safe grape juice from three varieties (Concord, Niagara and Riesling) through microbiological validations and shelf-life studies. Grape juices were inoculated with approximately 10 CFU per mL of E.coli ATCC 25922, a surrogate for E. coli O157:H7, and exposed to a UV dosage of 14 mJ?cm-2 using CiderSure 3500, a common commercial UV pasteurizer. Regardless of the grape variety, reductions greater than 5 log10 were achieved. Results from shelf-life studies showed that UV treated grape juices have a shelf-life of one to two weeks under refrigerated conditions (7?C).
- Publication Year
- 2015
- Language
- eng
- Topic
- PROCESAMIENTO DE ALIMENTOS
TECNOLOG?A ALIMENTARIA
TRATAMIENTO NO-T?RMICO
LUZ ULTRAVIOLETA
TRANSFORMACI?N DE ALIMENTOS
PROCESAMIENTO DE JUGOS
- Repository
- Repositorio SENESCYT
- Rights
- openAccess
- License