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https://hdl.handle.net/20.500.14279/30414| Τίτλος: | Nonthermal turbulent flow ultraviolet-C (UV-C) radiation processing for cheese whey-brines purification | Συγγραφείς: | Neokleous, Ioanna Tarapata, Justyna Papademas, Photis |
Major Field of Science: | Agricultural Sciences | Field Category: | Agricultural Biotechnology | Λέξεις-κλειδιά: | Microbial inactivation;Nonthermal methods;UV-C technology;Whey | Ημερομηνία Έκδοσης: | 1-Αυγ-2022 | Πηγή: | International Journal of Dairy Technology, 2022, vol. 75, iss. 3, pp. 710 - 716 | Volume: | 75 | Issue: | 3 | Start page: | 710 | End page: | 716 | Περιοδικό: | International Journal of Dairy Technology | Περίληψη: | The effect of ultraviolet C (UV-C) light technology on whey-brine inoculated with five different pathogens (or surrogates) was examined: Listeria innocua (NCTC 11288), Staphylococcus aureus (NCTC 6571), Bacillus cereus (NCTC 7464), Escherichia coli (NCTC 9001) and Salmonella enteritidis (NCTC6676). The most resistant microorganism was L. innocua, requiring a UV-C dosage of 320 J/L. The inactivation for the rest of the bacteria occurred at equal or less than 200 J/L dosage. The results from this study indicate that a continuous (UV-C) turbulent flow photo-purification processing system is a promising nonthermal processing method for the reduction of foodborne pathogens in turbid fluids (i.e. whey). | URI: | https://hdl.handle.net/20.500.14279/30414 | ISSN: | 1364727X | DOI: | 10.1111/1471-0307.12883 | Rights: | © Society ofDairy Technology Attribution-NonCommercial-NoDerivatives 4.0 International |
Type: | Article | Affiliation: | Cyprus University of Technology University of Warmia and Mazury |
| Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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