Effect of ultraviolet treatment (UV-C) on Alicyclobacillus acidoterrestris spores in orange juice
學生姓名:
張荁荁
指導教授:
張正明
學期:
110下
摘 要:
Alicyclobacillus ssp. is a bacterium capable of destroying industrial orange juice, and its spores are resistant to heat pasteurization and high hydrostatic pressure during juice processing. Therefore, the effect of effective control alternative UV-C radiation on reducing the spores of Alicyclobacillus acidoterrestris was investigated. Orangejuice was evaluated at different doses (4.2 to 12.6 kJ/m2 19 ) at UV-C wavelength of 254 nm, but the exposure time did not significantly affect the quantity. The effects of UV-C treatment on raw orange peel (0.3 to 59.9 kJ/m2 ) and orange juice spores (31.4 to 370.6 kJ/m2 ) were further evaluated. As well as evaluating the use of UV-C radiation in
combination with nisin, nisin (7.81 and 15.62 μg/mL) combined with different doses of UV-C (2.52 to 12.6 kJ/m2 ) can effectively inactivate spores, And using UHPLC-HRMS found that fruit juice vitamins are not degraded and are a promising alternative for the beverage industry.
combination with nisin, nisin (7.81 and 15.62 μg/mL) combined with different doses of UV-C (2.52 to 12.6 kJ/m2 ) can effectively inactivate spores, And using UHPLC-HRMS found that fruit juice vitamins are not degraded and are a promising alternative for the beverage industry.
專題討論摘要_11002004_張荁荁_2022.06.01.pdf