Citation
Abdul Karim Shah, Nor Nadiah and Shamsuddin, Rosnah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan
(2015)
Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium.
Agriculture and Agricultural Science Procedia, 2.
pp. 43-52.
ISSN 2210-7843
Abstract
There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due to its physicochemical properties. These attributes largely depend on suspended matters, organic solutes and color compounds of liquid foods. Subsequently, these factors will lower the performance efficiency of UV pasteurization. This study examined the effects of physicochemical properties of pummelo fruit juice towards inactivation of Salmonella typhimurium
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering Faculty of Food Science and Biotechnology Halal Products Research Institute |
| DOI Number: | https://doi.org/10.1016/j.aaspro.2014.11.007 |
| Publisher: | Elsevier |
| Keywords: | Dean vortex ultraviolet pasteurization; Salmonella typhimurium; Absorption coefficient; Pummelo fruit juice |
| Depositing User: | Mas Norain Hashim |
| Date Deposited: | 28 Oct 2020 07:39 |
| Last Modified: | 26 Nov 2020 21:12 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.007 |
| URI: | http://psasir.upm.edu.my/id/eprint/43298 |
| Statistic Details: | View Download Statistic |
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