Nonthermal turbulent flow ultraviolet-C (UV-C) radiation processing for cheese whey-brines purification

被引：3

作者：

Neokleous, Ioanna ^{[1
]}

Tarapata, Justyna ^{[2
]}

Papademas, Photis ^{[1
]}

机构：

[1] Cyprus Univ Technol, Dept Agr Sci Biotechnol & Food Sci, Limassol, Cyprus

[2] Univ Warmia & Mazury, Fac Food Sci, Dept Dairy Sci & Qual Management, Olsztyn, Poland

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2022年 / 75卷 / 03期

关键词：

Whey; UV-C technology; Nonthermal methods; Microbial inactivation; LIGHT; MILK; INACTIVATION; TEMPERATURE; TECHNOLOGY; BACTERIA; LISTERIA; QUALITY;

D O I：

10.1111/1471-0307.12883

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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).

引用

页码：710 / 716

页数：7

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