| Issue |
BIO Web Conf.
Volume 146, 2024
2nd Biology Trunojoyo Madura International Conference (BTMIC 2024)
|
|
|---|---|---|
| Article Number | 01044 | |
| Number of page(s) | 7 | |
| Section | Dense Matter | |
| DOI | https://doi.org/10.1051/bioconf/202414601044 | |
| Published online | 27 November 2024 | |
Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods
Departement of Physics Education, Universitas Sebelas Maret, Indonesia
* Corresponding author: dewanto_h@staff.uns.ac.id
Thermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat. As an alternative, Ultraviolet-C (UV-C) light pasteurization offers a non-thermal method for reducing microbial contamination in food, which addresses these drawbacks. This review examines the impact of UV-C radiation on food quality and safety, focusing on liquid foods. Studies show that UV-C light effectively reduces pathogenic microorganisms, including bacteria and viruses, in liquid foods such as fruit juice and liquid eggs. Despite its effectiveness, UV-C pasteurization has limitations with more viscous liquids, which may necessitate the combination with other pasteurization methods. Nevertheless, UV-C pasteurization represents a promising technology for enhancing food safety while preserving the sensory and nutritional qualities of food products.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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