Proceedings Volume 2010 (format .pdf) - SimpBTH

Table 3.4. The influence of PEF + UV treatment on the viability of microorganismsPEF PEF PEFType of microorganism 1 min 2 min 3 minPEF + UV(2min+5min)YeastsViability (%) 49,5 24,4 15,1 3,9Lethality (%) 50,5 75,6 84,9 96,1Lactic acid bacteriaViability (%) 46 14,5 5,1 0,4Lethality (%) 54 85,5 94,9 99,6Acetic bacteriaViability (%) 47,7 12,8 4,9 1,7Lethality (%) 52,3 87,2 95,1 98,3Fig. 9. The influence of PEF + UV treatment on the viability of microorganisms4. DiscussionsThe literature stated that it is difficult to inactivate microorganismsusingonly PEF technology for natural contaminated liquid products. For this reason itwas reported the possibility of obtaining higher levels of microbial inactivationthrough PEF treatment combined with other effects, such as: heat, pressure or useantimicrobials [1-4].In paper [5] was mentioned the use of the combined system UV + PEF forthe pasteurization of fresh apple juice. The results obtained in the combined UV +PEF were higher, concerning the microbial inactivation with only the application ofPEF technology. Separate contribution of UV radiation is small and it has beenused only as part of the Hurdle strategy. In this paper we used the combined systemUV + PEF for the inactivation of the next microorganisms: yeast, lactic acidbacteria, acetic bacteria, found in different concentrations in distilled water, thosemicroorganisms that occur in the processing of grapes. The present research seeksa new technology based on the combined system UV+PEF, for the pasteurizationof grape wine and microbiological stability. The results confirmed the superiority313