Special Issue "Emerging Technologies for Pasteurisation/Sterilization of Beverages"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (15 June 2018)

Special Issue Editors

Guest Editor
Prof. Dr. Mohammed Mehdi Farid

Department of Chemical and Materials Engineering, University of Auckland, Auckland 1142, New Zealand
Website | E-Mail
Interests: energy and environment; food process engineering; water and wastewater treatment
Guest Editor
Dr. Marliya Ismail

Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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Special Issue Information

Dear Colleagues,

In the Beverage industry, thermal pasteurization and sterilization are important and a critical step to produce safe liquid food products. Thermal pasteurization aims at inactivating vegetative microorganisms (pathogenic and spoilage type) and enzymes while thermal sterilization is a more severe treatment that target destruction of all microbial forms, including spores. The industry uses different temperature-time combinations during these operations to achieve necessary microbial reduction and thereby shelf life. However, exposure to high temperatures results in the deterioration of nutrition value, texture, colour and flavour of beverages. Presently, numerous studies have been done to reduce the heat intensity during pasteurization/sterilization using different technologies such as Pulsed Electric Filed (PEF), Ultraviolet (UV), High Pressure Processing (HPP), Ohmic Heating (OH) and Microwave Heating (MH) and also using hurdle technologies mainly in combination with heat. This Special Issue comprises a wide range of high quality articles serving to highlight emerging technologies that would assist in improving these important unit operations in the beverage industry.

Prof. Dr. Mohammed M. Farid
Dr. Marliya Ismail
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

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Research

Open AccessFeature PaperArticle Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure
Received: 17 November 2017 / Revised: 6 March 2018 / Accepted: 20 March 2018 / Published: 2 April 2018
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Abstract
A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93
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A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93 kJ L−1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L−1, 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L−1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L−1. No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends. Full article
(This article belongs to the Special Issue Emerging Technologies for Pasteurisation/Sterilization of Beverages)
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