Ultraviolet processing of liquid food: A review Part 2: Effects on microorganisms and on food components and properties

被引：77

作者：

Falguera, Victor ^{[1
]}

Pagan, Jordi ^{[1
]}

Garza, Salvador ^{[1
]}

Garvin, Alfonso ^{[1
]}

Ibarz, Albert ^{[1
]}

机构：

[1] Univ Lleida, Dept Tecnol Aliments, Lleida 25198, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 06期

关键词：

Ultraviolet irradiation; Non-thermal processing; Toxin; Color; Vitamin preservation; ESCHERICHIA-COLI O157-H7; UV-C IRRADIATION; APPLE JUICE; LISTERIA-MONOCYTOGENES; WASTE-WATER; POSTHARVEST QUALITY; ENZYME INACTIVATION; LIGHT INACTIVATION; INDUCED RESISTANCE; RADIATION;

D O I：

10.1016/j.foodres.2011.03.025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effectiveness of ultraviolet irradiation in inactivating microorganisms has been known for decades. Nevertheless, in the processing of foodstuff other important issues must be considered, such as organoleptic or nutritional properties preservation. Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality, but without neglecting microbial safety. Moreover, it has been proved that this technology can be useful to decompose some toxins that are not affected by thermal processing. In this piece of work, the effect of UV irradiation on all of these contaminants and components of liquid food has been reviewed. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1580 / 1588

页数：9

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