Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice

Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: <i>Escherichia coli</i> O157:H7 and PB2: <i>Listeria monocytogenes</i>) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat trea...

Full description

Bibliographic Details
Main Authors: Fernando Salazar, Sebastián Pizarro-Oteíza, Sebastián Molinett, Mariela Labbé
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
UV-LED irradiation
tomato juice
<i>Escherichia coli</i> O157:H7
<i>Listeria monocytogenes</i>
Weibull modeling
microbiological safety
Online Access:https://www.mdpi.com/2304-8158/13/3/430

Internet

https://www.mdpi.com/2304-8158/13/3/430

Similar Items