Work

Intensifying Escherichia coli inactivation in apple juice using a UV-C-based process

Year: 2025

Type: article

Abstract: This study evaluated the inactivation kinetics of Escherichia coli in clarified apple juice (CAJ) and distilled water under UV-C light with varying exposure times. A 2-level factorial design assessed the distance from the lamp (1 cm or 5 cm) and the liquid layer thickness (1.8 mm or 3.5 mm). The research explored how changes in UV-C intensity could enhance E. coli inactivation kinetics while decreasing energy use and processing time. The surviving E. coli were counted, and inactivation curves were modeled using the Weibull equation. A reduction of >5 log 10 in the bacterial population was achieved with a minimum thickness, minimal lamp-sample distance, and prolonged exposure. E. coli showed the highest inactivation rate in water, with a notable reduction in CAJ, which was less effective due to lower UV-C transmittance. The Weibull distribution of resistances accurately described the experimental values, exhibiting upward concavity. Factorial design analysis predicts UV-C treatment outcomes across various conditions, suggesting innovations in reactor design to improve disinfection efficiency and energy use. UV-C radiation is a sustainable alternative for enhancing food safety protocols in juice processing compared to traditional heat treatments.

Source: Chemical Engineering and Processing - Process Intensification

DOI: 10.1016/j.cep.2025.110539

Authors: Emma Mani-López, Nelly Ramírez-Corona, Ricardo H. Hernández-Figueroa, Aurelio López-Malo

Institution: Universidad de las Américas Puebla

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Clean water and sanitation

Open Access status: hybrid

Estimated APC paid: $3,910