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Mild heat and ultraviolet radiation in sequence to inactivate alicyclobacillus acidoterrestris spores in apple juice
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Manivannan, Vahini. Mild heat and ultraviolet radiation in sequence to inactivate alicyclobacillus acidoterrestris spores in apple juice. Retrieved from https://doi.org/doi:10.7282/T3G73GTJ

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TitleMild heat and ultraviolet radiation in sequence to inactivate alicyclobacillus acidoterrestris spores in apple juice
NameManivannan, Vahini (author); Karwe, Mukund V (chair); Schaffner, Donald W (co-chair); Matthews, Karl R (internal member); SALVI, DEEPTI (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2016
Other Date2016-01 (degree)
SubjectFood Science, Food contamination--Prevention, Fruit--Contamination
Extent1 online resource (x, 70 p. : ill.)
DescriptionMild heat followed by UV treatment was investigated in this study on apple juice inoculated with the spores of Alicyclobacillus acidoterrestris. Commercially pasteurized apple juice was inoculated with the spores of Alicyclobacillus acidoterrestris and subjected to mild heat treatment to ensure at least 90 % spore germination. The juice was then subjected to UV-C light of intensity between (1.4-1.6) mW/cm2 for various times between 10 s to 600 s. A 4.2 log reduction was obtained upon combined heat treatment at 52 °C for 38 min followed by UV-C treatment of (1.4-1.6) mW/cm2 for 60 s. This treatment was compared with commercial pasteurization by head space GC-MS analysis for volatile fraction in apple juice and sensory evaluation of taste, color, and smell. Our results indicated that the quality attributes did not change due to combined heat and UV-C treatment of the commercially pasteurized juice.
NoteM.S.
NoteIncludes bibliographical references
Noteby Vahini Manivannan
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T3G73GTJ
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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