Investigation of nitrogen purging prior to UV treatment on quality of milk
-
Jawaad Ahmed Ansari
,
Marliya Ismail
Abstract
Ultraviolet treatment (UV-C) is well known for its antimicrobial effects and current research shows that it has the potential to inactivate microorganisms in milk at much lower temperatures than conventional thermal treatment. However, Ultraviolet irradiation may result in adverse effects on milk quality, which arises due to photo oxidation in the presence of oxygen. Limiting the dissolved oxygen content in milk can minimize oxidative damage and thus, result in a better product quality. Nitrogen purging could be an effective method for reducing dissolved oxygen from liquids. The present study evaluates effects of nitrogen purging (prior to UV treatment) on milk quality. It was found that nitrogen purged UV treated milk causes minimal changes to physicochemical properties of milk.
Funding source: Ministry of Business, Innovation, and Employment
Award Identifier / Grant number: MAUX1402
Acknowledgement
We would like to acknowledge the Ph.D. scholarship awarded to Jawaad Ahmed Ansari by NED University of Engineering & Technology, Karachi, Pakistan.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was carried out as part of the Food Industry Enabling Technologies (FIET) programme funded by the New Zealand Ministry of Business, Innovation, and Employment (contract MAUX1402).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2020 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
Artikel in diesem Heft
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
