UV DISINFECTION OF SOME OF THE FRUIT JUICES

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This thesis is dedicated to my wonderful parents, Ümit and Ayla HAKGÜDER, who have raised me to be the person I am today. Thank you for everything. I love you! vi
TABLE OF CONTENTS LIST OF FIGURES .......................................................................................................... x LIST OF TABLES ......................................................................................................... xii CHAPTER 1. INTRODUCTION ..................................................................................... 1 CHAPTER 2. LITERATURE REVIEW .......................................................................... 4 2.1. Fruit Juice ............................................................................................... 4 2.1.1. Composition of Fruit Juice ............................................................... 4 2.1.2. The Value of Fruit Juices ................................................................. 5 2.2. Fruit Juice Production ............................................................................ 7 2.2.1. White Grape Juice Production ......................................................... 8 2.2.2. Orange Juice Production ................................................................ 11 2.3. Juice Spoilage and Deterioration ......................................................... 14 2.3.1. Important Enzymes in Fruit Juice Products ................................... 15 2.3.2. Microorganisms Effective on Fruit Juice Quality .......................... 15 2.3.3. Health Concerns about Consumption of Unpasteurized Juices ..... 17 2.4. Preservation Methods of Fruit Juices ................................................... 19 2.4.1. Thermal Pasteurization .................................................................. 19 2.4.1.1. Effect of Thermal Pasteurization on the Product Quality ..... 20 2.4.2. Non-Thermal Alternative Methods ................................................ 21 2.4.2.1. Microbiocidal Agents Added to Inactivate Microorganisms .................................................................... 22 2.4.2.2. Pulsed Electric Field ............................................................. 23 2.4.2.3. High Pressure Technology .................................................... 24 2.4.2.4. Ionizing Irradiation ............................................................... 25 vii
Page 1 and 2: UV DISINFECTION OF SOME OF THE FRUI
Page 3 and 4: ACKNOWLEDGEMENTS I would like to ex
Page 5: ÖZET BAZI MEYVE SULARININ UV DEZEN
Page 9 and 10: CHAPTER 4. RESULTS AND DISCUSSION .
Page 11 and 12: Figure 4.9. Influence of UV-C treat
Page 13 and 14: alternative techniques have been in
Page 15 and 16: 2.1. Fruit Juice CHAPTER 2 LITERATU
Page 17 and 18: Alzheimer Disease (AD) onset and pr
Page 19 and 20: Table 2.1. Unit Operations in Fruit
Page 21 and 22: Enzymes Harvesting Washing Smashing
Page 23 and 24: Raw orange juice includes some soli
Page 25 and 26: 2.3. Juice Spoilage and Deteriorati
Page 27 and 28: off-odors may develop in the produc
Page 29 and 30: Table 2.3. Fruit juice-associated F
Page 31 and 32: The pasteurization target for high-
Page 33 and 34: many producers the cost of the equi
Page 35 and 36: 36 kV/cm. In addition, no definite
Page 37 and 38: y applying 2.65 and 2.4 kGy gamma r
Page 39 and 40: Figure 2.5. Effect of UV-C Light on
Page 41 and 42: 2.4.3.5. Advantages and Disadvantag
Page 43 and 44: 3.2. Measurement of Physical and Ch
Page 45 and 46: 3.3.3. Color Measurements of Juice
Page 47 and 48: the light source onto the shaker in
Page 49 and 50: changed during the experiments. 7 d
Page 51 and 52: Data analysis for the inactivation
Page 53 and 54: found to have 1.398 g/100mL citric
Page 55 and 56: Table 4.2. Color Measurements for W
Page 57 and 58:
Table 4.4. Log Reduction Table (Ino
Page 59 and 60:
Log CFU /mL 7 6 5 4 3 2 1 0 0 2 4 6
Page 61 and 62:
eported similar results for the ina
Page 63 and 64:
4.3.2. Inactivation of Natural Flor
Page 65 and 66:
Log CFU/mL 7 6 5 4 3 2 1 0 0 5 10 1
Page 67 and 68:
Figure 4.10 indicates a significant
Page 69 and 70:
Design-Expert® Softw are log survi
Page 71 and 72:
level (I= 1.32 mW/cm 2 ) and sample
Page 73 and 74:
4.4. Effect of UV-C Treatment on th
Page 75 and 76:
Orange juice is a highly pigmented
Page 77 and 78:
This system was not able to success
Page 79 and 80:
Beltran, J.A.G. and Canovas-Barbosa
Page 81 and 82:
El-Hag, A.H., Jayaram, S.H. and Gri
Page 83 and 84:
Kadakal, Ç., Sebahattin, N. and Po
Page 85 and 86:
Morris, C., Brody, A.L. and Wicker,
Page 87 and 88:
Stratford, M., Bond C.J., James, S.
Page 89 and 90:
APPENDIX A MICROSCOPIC APPEARANCE O
Page 91 and 92:
APPENDIX C ANOVA TABLE FOR COLOR RE
Page 93 and 94:
APPENDIX D ANOVA TABLE FOR COLOR RE
Page 95:
LIST OF TABLES Table Page Table 2.1
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UV DISINFECTION OF SOME OF THE FRUIT JUICES

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