THE USE OF WATER ASSISTED UV-C SYSTEM IN THE DECONTAMINATION OF FRUITS AND VEGETABLES

Year 2021, , 1069 - 1080, 05.08.2021

Gülten Gündüz , Özge Güleryüz

https://doi.org/10.15237/gida.GD21086

Abstract

In recent years, demand for minimally processed fresh fruits and vegetables has been increasing. Non-thermal methods are applied to maintain freshness of these foods and to ensure microbiological safety. As a non-thermal technology and alternative to chlorine, UV-C light is used to inactivate microorganisms on the surface of foods. However, the effectiveness of this application is limited due to certain factors such as surface properties of food and low penetration depth of UV-C. Studies on the combined use of UV-C with water, called water assisted UV-C (WUV-C), have been carried out to minimize the effect of these factors. Studies have shown that WUV-C treatment is more effective for the decontamination of microorganisms inoculated onto the surface of food compared to the UV-C system. In this study, the investigations on the use of WUV-C system for decontamination of fresh fruits and vegetables were reviewed.

Keywords

Water assisted UV-C, minimally processed foods, decontamination, non-thermal technology, ultraviolet C light

MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI

Abstract

Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir.

Keywords

Su destekli UV-C, minimal işlem görmüş gıdalar, dekontaminasyon, ısısal olmayan teknoloji, ultraviyole C ışık

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