Modeling Inactivation of Candida inconspicua Isolated from Turnip Juice using Pulsed UV Light


KARAOĞLAN H. A. , KEKLİK N. M. , DEVELİ IŞIKLI N.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.40, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 40 Konu: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpe.12418
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING

Özet

Turnip juice (Shalgam) is a traditional Turkish beverage with sour flavor and purplish red color, which is produced by the lactic acid fermentation of black carrot. Due to its rich antioxidant content, Turnip juice offers some health benefits. However, the preservation of Turnip juice is a main challenge for the producers. While the growth of bacteria is supressed by lactic acid, wild yeasts can readily grow in Turnip juice. In this study, the effect of pulsed UV light (PUV) on Candida inconspicua in Turnip juice was evaluated. Inoculated Turnip juice samples were treated in a pulsed UV light system at different distances from the quartz window (5, 8 and 13 cm) and for different times (5, 15, 30, 45 and 60 s). A maximum log reduction of 2.80 was obtained after treatment at 5 cm for 60 s. To describe the inactivation of C. inconspicua by pulsed UV light, the first-order kinetics and Weibull model were used. Weibull model was found to be suitable for fitting the inactivation data.