NDLI: Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Content Provider	Springer Nature Link
Author	Orlowska, Marta Koutchma, Tatiana Grapperhaus, Michael Gallagher, John Schaefer, Raymond Defelice, Cheryl
Copyright Year	2012
Abstract	Performance of three innovative high-intensity pulsed (HIP) ultraviolet (UV) sources characterized by different emission spectra, energy per pulse, and frequency (HIP-1: 31 J/pulse, 8 Hz; HIP-2: 344 J/pulse, 0.75 Hz; HIP-3: 644 J/pulse, 0.5 Hz) was evaluated at UV fluence of 5 mJ/cm$^{2}$ by measuring the effects on quality parameters of 30% (w/v) fructose solution, apple juice and milk. The results were compared with the continuous monochromatic low pressure (LPM) and medium pressure polychromatic (MPM) mercury lamps at the UV fluence of 10 mJ/cm$^{2}$ that was determined based on 5-log microbial reduction requirement. The effects of HIP-1 and HIP-3 pulsed lamps on color, pH, and vitamin C, were comparable with the LPM lamp. For example, pH of fructose decreased by 1.94% for the LPM lamp and by 0.78% and 4.31% for HIP-1 and HIP-3, respectively. Treatment with the LPM lamp reduced the vitamin C content by 1.30% in apple juice and 35.13% in milk. In the case of pulsed lamps the reduction of vitamin C was 0.85% for HIP-1 and 1.78% for HIP-3 in apple juice, 12.31% (HIP-1) and 21.66% (HIP-3) in milk. HIP-2 and MPM lamps caused the most significant deterioration of the quality parameters in all tested liquids. The HIP-2 lamp decreased vitamin C by 8.52% in apple juice and 35.80% in milk, and also reduced pH of fructose solution by 5.29%. These results indicate that UV treatment with pulsed HIP-1 and HIP-3 sources could represent a promising alternative for the treatment of low UV transparent and opaque liquid foods.
Starting Page	1580
Ending Page	1592
Page Count	13
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-01-17
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Continuous UV light High-intensity pulsed UV light Apple juice Milk Fructose Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk