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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk
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Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk

机译：椰子牛奶中大肠杆菌和鼠伤寒沙门氏菌的C紫外线灭活

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摘要

Coconut milk was inoculated with Escherichia coli and Salmonella typhimurium to evaluate their inactivation using a double tube type UV-C light system at different flow rates (0-30.33 mL/s) and times (0-30 min). Non inoculated coconut milk was UV-C light processed at 30.33 mL/s for selected dosages (0.342-1.026 kJ/m(2)) to evaluate some physicochemical (total soluble solids, pH, titratable acidity, and color), bioactive (phenolic compounds and antioxidant activity), microbial, and sensory characteristics. Untreated and heat treated coconut milk were used as controls. The maximum log reduction for both E. coli and S. typhimurium was 4.1 +/- 0.1 after 30 min of UV-C light treatment at 30.33 mL/s. UV-C light affected color parameters of coconut milk. Phenolic compounds decreased and antioxidant activity barely changed by the UV-C light treatment At 1.026 kJ/m(2) of UV-C light dosage the reductions of mesophiles and molds plus yeasts were 2.0 and 1.3 log cycles, respectively.
机译：用双管型UV-C照明系统以不同的流速（0-30.33 mL / s）和时间（0-30 min）对椰奶接种大肠杆菌和鼠伤寒沙门氏菌以评估其灭活作用。对未接种的椰奶进行30.33 mL / s的UV-C光处理，以选定的剂量（0.342-1.026 kJ / m（2））进行评估，以评估一些物理化学性质（总可溶固体，pH，可滴定酸度和颜色），生物活性（酚醛）化合物和抗氧化活性），微生物和感官特性。未经处理和热处理的椰奶用作对照。在30.33 mL / s的UV-C光处理30分钟后，大肠杆菌和鼠伤寒沙门氏菌的最大对数减少量为4.1 +/- 0.1。 UV-C光会影响椰奶的颜色参数。通过UV-C光处理，酚类化合物减少且抗氧化活性几乎未改变在1.026 kJ / m（2）的UV-C光剂量下，嗜温菌和霉菌以及酵母菌的减少分别为2.0和1.3个对数循环。

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