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Impact of UV-C light on orange juice quality and shelf life
Torkamani, A.E1, Niakousari, M2.
The effect of UVC on microbial inactivation and also quality of orange juice was studied. The shelf life was extended for 7 days after being exposed to UV light (254 nm). 18% reduction in Vitamin C content was measured by HPLC and titration methods which were similar to results retrieved from thermal sterilization.
Unlike conventional methods no tangible relation between UV-C and Pectin methyl esterase enzyme deactivation was witnessed. Less energy was consumed by UV treatment in comparison to thermal methods. No significant alteration was observed in juice pH and color.
Affiliation:
- University of Melbourne, Australia
- Shiraz University, Iran
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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