Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization

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• 作者：Oscar Antonio-Gutié ; rrez ; Aurelio Ló ; pez-Malo ; Nelly Ramí ; rez-Corona ; ^{nelly.ramirez@udlap.mx} ; Enrique Palou
• 关键词：Ultrasonic atomization ; Short-wave ultraviolet irradiation ; Fruit juices ; S. cerevisiae
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：7-12
• 全文大小：428 K
• 卷排序：39

文摘

Ultrasonic atomization of tested juices improved UVC inactivation of S. cerevisiae. Combining these technologies did not adversely affect the juices' quality parameters. Tested UVC arrangements significantly affected yeast inactivation. Distance from the UVC lamp to the sprayed juice strongly affected yeast inactivation.