Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk |
| |
| Affiliation: | 1. Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;2. Department of Food Engineering, NED University of Engineering & Technology, 75250 Karachi, Pakistan;1. Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;2. Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;1. Ingeniería Agroindustrial, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, 4 Oriente, Colonia Centro, Puebla 72000, Puebla, México;2. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula 72820, Puebla, México |
| |
| Abstract: | Shortwave ultraviolet (UVC) radiation is commonly used for sterilization of drinking water. However, its low transmittance within opaque liquids limits its use for milk and other liquid food products. The objective of this study was to assess the efficacy of UV pretreatment on thermal inactivation of B. subtilis spores in skim cow milk, whole cow milk and whole sheep milk. In this work, UV treatment was applied by using a coiled tube UV unit with a perfluoroalkoxy tube around a quartz sleeve containing a 254-nm UV lamp. It was observed that UV pretreatment (D Act 2.37 ± 0.126 J/ml) combined with thermal treatment at 110 °C for 30 s resulted in a reduction of approximately 6 log CFU/mL in bovine skim milk, 2.90 log CFU/ml in whole bovine milk and 1.1 log CFU/ml in ovine milk. The results showed that UV in combination with heat can possibly be an alternative to sterilization of skim milk at lower temperatures compared to ultra high temperature (UHT) treatment (135 °C, 3 s). |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
