EFFECT OF ULTRAVIOLET (UV-C) LIGHT AND GASEOUS OZONE ON MICROBIAL AND COLOR QUALITIES OF WHOLE BLACK PEPPER SEEDS (PIPER NIGRUM L.)

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DOĞU BAYKUT E., Güneş G.

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.14, sa.2, ss.122-131, 2022 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.34302/crpjfst/2022.14.2.10
  • Dergi Adı: CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Food Science & Technology Abstracts, Directory of Open Access Journals
  • Sayfa Sayıları: ss.122-131
  • Anahtar Kelimeler: Ultraviolet light, Ozone, Black pepper, Decontamination, Escherichia coli, ESCHERICHIA-COLI, INACTIVATION, DECONTAMINATION, RADIATION, IRRADIATION, SPICES, FOOD
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Microbial contamination of spices, especially black pepper, may sometimes reach as high as 8 log cfu/g, which can cause a major problem in the quality and safety of foods they are added. This study aimed to explore the potential of ultraviolet C (UV-C) light and ozone for decontamination of black pepper seeds.