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Blue LED Treatment for Microbial Reduction in Fruit Juices.

Anjali, V. (2016) Blue LED Treatment for Microbial Reduction in Fruit Juices. [Student Project Report] (Submitted)

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Abstract

The aim of the current study was to evaluate the efficacy of blue LED treatment in inactivating Escherichia coli (ATCC 11775) in fruit juices. The results of the present study showed that the microbial reduction obtained depends on the material being processed and a higher reduction was obtained in orange juice as compared to apple juice. The difference in inactivation could be attributed to varied degree of absorption of blue light by juice samples. The study also indicated the importance of ii processing material temperature during treatment. This study demonstrated the bactericidal efficacy of blue LED treatment and their potential as decontamination strategies in food industry. However, in order to enhance the inactivation efficiency, improvements in process parameters such as LED intensity & product temperature, chamber design and combining this process with other methods are to be looked into.

Item Type: Student Project Report
Uncontrolled Keywords: blue LED treatment, Escherichia coli inactivation, fruit juices, microbial activity
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Oct 2017 05:55
Last Modified: 27 Oct 2017 05:55
URI: http://ir.cftri.com/id/eprint/13105

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