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Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

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Abstract

Performance of three innovative high-intensity pulsed (HIP) ultraviolet (UV) sources characterized by different emission spectra, energy per pulse, and frequency (HIP-1: 31 J/pulse, 8 Hz; HIP-2: 344 J/pulse, 0.75 Hz; HIP-3: 644 J/pulse, 0.5 Hz) was evaluated at UV fluence of 5 mJ/cm2 by measuring the effects on quality parameters of 30% (w/v) fructose solution, apple juice and milk. The results were compared with the continuous monochromatic low pressure (LPM) and medium pressure polychromatic (MPM) mercury lamps at the UV fluence of 10 mJ/cm2 that was determined based on 5-log microbial reduction requirement. The effects of HIP-1 and HIP-3 pulsed lamps on color, pH, and vitamin C, were comparable with the LPM lamp. For example, pH of fructose decreased by 1.94% for the LPM lamp and by 0.78% and 4.31% for HIP-1 and HIP-3, respectively. Treatment with the LPM lamp reduced the vitamin C content by 1.30% in apple juice and 35.13% in milk. In the case of pulsed lamps the reduction of vitamin C was 0.85% for HIP-1 and 1.78% for HIP-3 in apple juice, 12.31% (HIP-1) and 21.66% (HIP-3) in milk. HIP-2 and MPM lamps caused the most significant deterioration of the quality parameters in all tested liquids. The HIP-2 lamp decreased vitamin C by 8.52% in apple juice and 35.80% in milk, and also reduced pH of fructose solution by 5.29%. These results indicate that UV treatment with pulsed HIP-1 and HIP-3 sources could represent a promising alternative for the treatment of low UV transparent and opaque liquid foods.

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Abbreviations

α :

absorption coefficient (cm−1)

λ :

wavelength (nm)

a* :

parameter in the CIELAB color scale positioned between green (negative values) and red (positive values)

A :

absorbance

A 254 :

absorbance at the wavelength of 254 nm

A 420 :

absorbance at the wavelength of 420 nm

b * :

parameter in the CIELAB color scale positioned between blue (negative values) and yellow (positive values)

C :

non-UV treated control

C main :

capacitor of the main discharge circuit

C pk :

peaking capacitor (part of the initiation circuit)

C sp :

voltage spike capacitor (for initiation of the discharge)

E :

fluence rate (mW/cm2)

H :

UV fluence (mJ/cm2)

I 0 :

incident irradiance, (mW/cm2)

l :

path length of demountable quartz cuvette (cm)

L* :

represent the lightness of the color in the CIELAB color scale (L * = 0 yields black and L * = 100 indicates diffuse white)

LPM:

low-pressure mercury UV lamp

HIP:

high-intensity pulsed UV lamp

HIP-1:

energy per pulse: 31 J; pulse frequency: 8 Hz; average electrical power: 310 W

HIP-2:

energy per pulse: 344 J; pulse frequency: 0.75 Hz; average electrical power: 258 W

HIP-3:

energy per pulse: 644 J; pulse frequency: 0.5 Hz; average electrical power: 322 W

MPM:

medium-pressure mercury UV lamp

PF:

Petri factor

R:

surface reflection coefficient

RC:

relative change (%)

S:

UV-treated sample

SF:

sensor factor

t:

exposure time (s)

UV:

Ultraviolet

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Acknowledgments

The authors would like to acknowledge the financial support for this research through the “Risk Mitigation Initiative” at the Agriculture and Agri-Food Canada.

Source of fund

Research was funded through “Risk Mitigation Initiative” at Agriculture and Agri-Food Canada.

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Authors and Affiliations

  1. Agriculture and Agri-Food Canada, 93 Stone Rd W, Guelph, ON, N1G 5C9, Canada

    Marta Orlowska, Tatiana Koutchma & Cheryl Defelice

  2. Phoenix Science and Technology Inc., 27 Industrial Ave., Chelmsford, MA, 01824, USA

    Michael Grapperhaus, John Gallagher & Raymond Schaefer

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  1. Marta Orlowska
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  2. Tatiana Koutchma
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  3. Michael Grapperhaus
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Correspondence to Marta Orlowska.

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Orlowska, M., Koutchma, T., Grapperhaus, M. et al. Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk. Food Bioprocess Technol 6, 1580–1592 (2013). https://doi.org/10.1007/s11947-012-0779-8

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