- 17
- cm2
- exposure
- glass
- hplc
- inactivate
- influenced
- inner
- juice
- juices
- life
- limited
- loss
- m3
- methylesterase
- microorganisms
- mj
- moulds
- nm
- oj
- opaque
- orange
- pectin
- plate
- pme
- processing
- reactor
- reconstitute
- shelf
- smaller
- solids
- squeezed
- standard
- sterilization
- tends
- titration
- treating
- treatment
- tube
- ultraviolet
- usually
- uv
- vertical
- vitamin
- wavelength
- yeast
Connecting New Zealand's energy researchers to shape the future
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Publications
Publications
-
- Authors
- Mohammed Farid, M.T.T. Tran
- Journal
- Innovative Food Science and Emerging Technologies
- Year
- 2004
- Ultraviolet (UV) with a wavelength of 254 nm tends to inactivate most types of microorganisms. Most juices are opaque to UV due to the high-suspended solids in them and hence the conventional UV treat... REGISTER NOW TO SEE MORE
Ultraviolet treatment of orange juice