1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/30414
DC FieldValueLanguage
dc.contributor.authorNeokleous, Ioanna-
dc.contributor.authorTarapata, Justyna-
dc.contributor.authorPapademas, Photis-
dc.date.accessioned2023-09-15T10:10:55Z-
dc.date.available2023-09-15T10:10:55Z-
dc.date.issued2022-08-01-
dc.identifier.citationInternational Journal of Dairy Technology, 2022, vol. 75, iss. 3, pp. 710 - 716en_US
dc.identifier.issn1364727X-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/30414-
dc.description.abstractThe 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).en_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.rights© Society ofDairy Technologyen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMicrobial inactivationen_US
dc.subjectNonthermal methodsen_US
dc.subjectUV-C technologyen_US
dc.subjectWheyen_US
dc.titleNonthermal turbulent flow ultraviolet-C (UV-C) radiation processing for cheese whey-brines purificationen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Warmia and Mazuryen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.countryPolanden_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1111/1471-0307.12883en_US
dc.identifier.scopus2-s2.0-85132161114-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85132161114-
dc.relation.issue3en_US
dc.relation.volume75en_US
cut.common.academicyear2021-2022en_US
dc.identifier.spage710en_US
dc.identifier.epage716en_US
item.fulltextNo Fulltext-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.languageiso639-1en-
crisitem.journal.journalissn1471-0307-
crisitem.journal.publisherWiley-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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