Title of article :
Impact of UV-C light on orange juice quality and shelf life
Author/Authors :
Torkamani, A. E. University of Melbourne - School of Land and Environment - Department of Agriculture and Food Systems, Australia , Niakousari, M. shiraz university - School of Agriculture, Faculty of Food Science and Technology, شيراز, ايران
Abstract :
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.
Keywords :
UV , C , orange juice , APC , vitamin C , pectin methyl esterase
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
