Emerging Technologies for Pasteurisation/Sterilization of Beverages

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

Deadline for manuscript submissions: closed (15 June 2018)

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Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Interests: energy storage; food processing; biofuel
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Guest Editor
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand

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

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Published Papers (1 paper)

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Research

15 pages, 10925 KiB  
Article
Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure
by Michael Biancaniello, Vladimir Popović, Cristina Fernandez-Avila, Valquiria Ros-Polski and Tatiana Koutchma
Beverages 2018, 4(2), 29; https://doi.org/10.3390/beverages4020029 - 2 Apr 2018
Cited by 35 | Viewed by 9141
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 [...] Read more.
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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