Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium
There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due...
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| Format: | Article |
| Language: | English |
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Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43298/ http://psasir.upm.edu.my/id/eprint/43298/1/Effects%20of%20physicochemical%20characteristics%20of%20pummelo%20fruit%20juice%20towards%20UV%20inactivation%20of%20Salmonella%20typhimurium.pdf |
| _version_ | 1848850191109586944 |
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| author | Abdul Karim Shah, Nor Nadiah Shamsuddin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_facet | Abdul Karim Shah, Nor Nadiah Shamsuddin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_sort | Abdul Karim Shah, Nor Nadiah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due to its physicochemical properties. These attributes largely depend on suspended matters, organic solutes and color compounds of liquid foods. Subsequently, these factors will lower the performance efficiency of UV pasteurization. This study examined the effects of physicochemical properties of pummelo fruit juice towards inactivation of Salmonella typhimurium |
| first_indexed | 2025-11-15T10:02:22Z |
| format | Article |
| id | upm-43298 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:02:22Z |
| publishDate | 2015 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-432982020-11-26T21:12:28Z http://psasir.upm.edu.my/id/eprint/43298/ Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium Abdul Karim Shah, Nor Nadiah Shamsuddin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due to its physicochemical properties. These attributes largely depend on suspended matters, organic solutes and color compounds of liquid foods. Subsequently, these factors will lower the performance efficiency of UV pasteurization. This study examined the effects of physicochemical properties of pummelo fruit juice towards inactivation of Salmonella typhimurium Elsevier 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/43298/1/Effects%20of%20physicochemical%20characteristics%20of%20pummelo%20fruit%20juice%20towards%20UV%20inactivation%20of%20Salmonella%20typhimurium.pdf Abdul Karim Shah, Nor Nadiah and Shamsuddin, Rosnah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan (2015) Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium. Agriculture and Agricultural Science Procedia, 2. pp. 43-52. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000084 10.1016/j.aaspro.2014.11.007 |
| spellingShingle | Abdul Karim Shah, Nor Nadiah Shamsuddin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title | Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title_full | Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title_fullStr | Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title_full_unstemmed | Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title_short | Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium |
| title_sort | effects of physicochemical characteristics of pummelo fruit juice towards uv inactivation of salmonella typhimurium |
| url | http://psasir.upm.edu.my/id/eprint/43298/ http://psasir.upm.edu.my/id/eprint/43298/ http://psasir.upm.edu.my/id/eprint/43298/ http://psasir.upm.edu.my/id/eprint/43298/1/Effects%20of%20physicochemical%20characteristics%20of%20pummelo%20fruit%20juice%20towards%20UV%20inactivation%20of%20Salmonella%20typhimurium.pdf |