scholarly journals Efficacy of Ultraviolet Radiation as Non-thermal Treatment for the Inactivation of Salmonella Typhimurium TISTR 292 in Pineapple Fruit Juice

2014 ◽  
Vol 2 ◽  
pp. 173-180 ◽  
Author(s):  
Atikah Mansor ◽  
Rosnah Shamsudin ◽  
Noranizan Mohd Adzahan ◽  
Mohd Nizar Hamidon
Keyword(s):  
Thermal Treatment ◽  
Ultraviolet Radiation ◽  
Salmonella Typhimurium ◽  
Fruit Juice ◽  
Pineapple Fruit

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

2008 ◽  
Vol 9 (3) ◽  
pp. 348-354 ◽  
Author(s):  
Maricel Keyser ◽  
Ilze A. Műller ◽  
Frans P. Cilliers ◽  
Wihann Nel ◽  
Pieter A. Gouws
Keyword(s):  
Thermal Treatment ◽  
Ultraviolet Radiation ◽  
Fruit Juice

scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

Inhibition of Salmonella typhimurium on Agar Medium and Poultry Skin by Ultraviolet Energy

1996 ◽  
Vol 59 (3) ◽  
pp. 319-321 ◽  
Author(s):  
SUSAN S. SUMNER ◽  
EVA A. WALLNER-PENDLETON ◽  
GLENN W. FRONING ◽  
LA VERNE E. STETSON
Keyword(s):  
Ultraviolet Radiation ◽  
Salmonella Typhimurium ◽  
Agar Medium ◽  
Uv Light ◽  
Light Treatment ◽  
Complete Elimination ◽  
Bacterial Reduction ◽  
Colony Forming Units ◽  
Ultraviolet Energy ◽  
Different Doses

Ultraviolet radiation (UV) was effective in destroying Salmonella typhimurium on agar plates and poultry skin. Agar plates inoculated with varying numbers of colony-forming units (CFU) of S. typhimurium (1.2 × 102 to 1.7 × 109) were subjected to different doses of UV light to determine optimal killing. Poultry skin was also inoculated with varying CFU of S. typhimurium per 2 cm2 of skin and subjected to UV light. UV light treatment of inoculated agar plates revealed almost complete elimination (99.9%) of S. typhimurium at 2,000 μW · s · cm−2. Bacterial reduction was less effective on the surface of poultry skin when a 80.5% reduction in S. typhimurium was obtained at 2,000 μW · s · cm−2.

scholarly journals Production and Supply Chain Operation Planning “Minuman Nanas” Innovation of Subang Honey Pineapple Beverage

2021 ◽  
Vol 8 (10) ◽  
pp. 345-354
Author(s):  
Saputra Tri Wardana ◽  
Rhian Indradewa ◽  
Tantri Yanuar Rahmat Syah
Keyword(s):  
Supply Chain ◽  
Fruit Juice ◽  
Analysis And Design ◽  
Pineapple Juice ◽  
Chain Operation ◽  
Operational Design ◽  
Pineapple Fruit ◽  
Supply Chain Operation ◽  
Operational Plan ◽  
Product Durability

Background – PT. Limatra runs the business of manufacturing and selling pineapple beverage products with various variants. PT Limatra provides packaged pineapple fruit juice products derived from 100% pineapple juice without the addition of preservatives. With 100% pineapple juice, of course it has a high vitamin C content as well. With the use of UHT (Ultra High Temperature) technology in the maklon industry and the use of aseptic paperpack packaging, it can produce good quality fruit juice products, maintain the freshness of the juice and have a relatively long product durability. PT Limatra provides solutions, namely: (1) Providing pineapple juice products with different flavors (mixed apple, mango and orange); (2) Providing pineapple juice products using aseptic paperpack packaging technology; (3) Using UHT technology to maintain the freshness and durability of the product; (4) Products that provide 100% pure fruit juice without additional formulas. To produce superior products requires an optimal operational plan. The method used is descriptive method. Results- From the results of the analysis and design of the operational plan, the Stages of Business/Business Establishment, Operational Goals and Targets, Operational Design, Operational Delivery, and Operational Cost Projections are generated. Keywords: Minuman Nanas, Subang Honey Pineapple Beverage, Production and Supply Chain Operation.

scholarly journals Development and Validation of UV-Visible Spectrophotometric Method for the Determination of 5-Hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Joseph K. Adu ◽  
Cedric D. K. Amengor ◽  
Emmanuel Orman ◽  
Nurudeen Mohammed Ibrahim ◽  
Maryjane O. Ifunanya ◽  
...  
Keyword(s):  
Ultraviolet Radiation ◽  
Spectrophotometric Method ◽  
Manufacturing Process ◽  
Fruit Juice ◽  
Solvent System ◽  
Maximum Absorption ◽  
Hydroxymethyl Furfural ◽  
Uv Visible ◽  
Development And Validation

A simple, rapid, accurate, and less expensive spectrophotometric method has been developed for the quantitation of 5-hydroxymethyl furfural (5-HMF) levels in canned malt drinks and fruit juice drinks sampled in the Kumasi Metropolis, Ghana. The quantitation is based on the selective maximum absorption of ultraviolet radiation by 5-HMF at the wavelength (λmax) of 284 nm using acetonitrile : water (50 : 50 v/v) as the solvent system. The method was established to be specific, precise, and accurate over a concentration range of 0.001 mg/ml–0.02 mg/ml. 5-HMF levels in fruit juice samples (A1–A10) were between 0.132 mg/ml and 0.438 mg/ml, and these levels were shown to be comparable (t = 2.200;p=0.0553) to the contents in the canned malt samples (M1–M10) which were between 0.3140 mg/ml and 0.7170 mg/ml. The study failed to show any dependence of 5-HMF levels on the composition of the product as well as the manufacturing process adopted. The length of storage did also not significantly affect the 5-HMF levels in the products.

scholarly journals Effects of Physicochemical Characteristics of Pummelo Fruit Juice towards UV Inactivation of Salmonella Typhimurium

2014 ◽  
Vol 2 ◽  
pp. 43-52 ◽  
Author(s):  
Nor Nadiah Abdul Karim Shah ◽  
Rosnah Shamsuddin ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan
Keyword(s):  
Salmonella Typhimurium ◽  
Fruit Juice ◽  
Physicochemical Characteristics

scholarly journals Financial Analysis of Startups Company PT. Limatra Innovation of Subang Honey Pineapple Beverage

2021 ◽  
Vol 8 (10) ◽  
pp. 478-485
Author(s):  
Wisnu Harinugroho ◽  
Rhian Indradewa ◽  
Tantri Yanuar Rahmat Syah
Keyword(s):  
Financial Planning ◽  
Fruit Juice ◽  
Financial Analysis ◽  
Practical Reasons ◽  
Strategic Decisions ◽  
Pineapple Juice ◽  
Start Up ◽  
Pineapple Fruit ◽  
High Level

Background – Pineapple is one of the most popular types of fruit. In addition to delicious fruit, pineapple fruit also has a very high vitamin C content. With a high level of community mobility and practical reasons, many people turn to packaged fruit juice drinks. PT Limatra is a startups company engaged in the trading business that sells various packaged fruit juices, with the product name "NasNas", with the main ingredient being pineapple from the Subang area, West Java. The product is not only original pineapple juice but also has a variety of flavors. As a start-up company, investment considerations are needed, which are useful for making decisions in the short and long term, financial planning is one important aspect for business continuity. Method – Using elements of financial planning, financial statement projections, investment feasibility analysis, and ratios for financial performance analysis. Result – Investment analysis can assist management in making strategic decisions, both short term and long term. Keywords: Investment, Fruit Juice Drink, Financial Analysis, Startups, Financial Modelling, Strategic Financial, Business Plan.

scholarly journals HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate

2018 ◽  
Vol 6 (1) ◽  
pp. 227-233 ◽  
Author(s):  
Jyotsna Shrikant Thakur
Keyword(s):  
Thermal Treatment ◽  
Fruit Juice ◽  
Processing Method ◽  
Tolerance Level ◽  
Garcinia Indica ◽  
Therapeutic Uses ◽  
Three Samples ◽  
Therapeutic Value ◽  
Juice Concentrate ◽  
Maximum Tolerance

Garcinia indica is commonly found fruit in India and known for its therapeutic applications. In Particular, its fruit juice concentrate is used as a refreshing drink and for certain therapeutic uses. However, this concentrate contains high amount of sugar and the way it is processed may result in undesirable products and quality deterioration. This study investigates the presence of 5-Hydroxymethylfurfural (5-HMF) in the fruit concentrate which is essentially formed from sugar dehydration, especially in the food which undergoes thermal treatment. The three types of samples used for the study are syrups of the fruit prepared domestically, available commercially and the fruit juice without sugar. Concentration of 5-HMF in the above mentioned three samples is 316.224 mg/kg 147.840 mg/kg and 19 mg/kg respectively. 5 -HMF in sugar-containing samples is above maximum tolerance level - 20 mg/kg (EU) and 25 mg/l (IFFJP). This is clearly due to high proportion of sugar in these concentrates and the processing method. These results raise questions upon its quality and warn about the potential risk of formation of 5-HMF. The study further investigates the effects of HMF on its therapeutic value.

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