Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 241-246

  Geveke, David J ^a   Torres, Daniel ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Dill Instruments Inc   (United States)

Author keywords

Escherichia coli; Grapefruit juice; Nonthermal; Pasteurization; Saccharomyces cerevisiae; Ultraviolet light

Indexed keywords

E. COLI; GRAPEFRUIT JUICE; INCLINATION ANGLES; LIQUID FOOD; NON-THERMAL PASTEURIZATION; NONTHERMAL; OUTLET TEMPERATURE; REFRIGERATED STORAGES; ROTATIONAL SPEED; S.CEREVISIAE; TREATMENT TIME; ULTRA-VIOLET LIGHT; UV DOSE; VERY THIN FILMS;

CENTRIFUGATION; CYLINDERS (SHAPES); ESCHERICHIA COLI; PASTEURIZATION; SODIUM CHLORIDE; THIN FILMS; ULTRAVIOLET DEVICES; ULTRAVIOLET RADIATION; YEAST;

FRUITS;

CITRUS X PARADISI; ESCHERICHIA COLI; SACCHAROMYCES CEREVISIAE;

EID: 84859161693     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.026     Document Type: Article

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