The Effect Of UV-C Irradiation On Raw Fruit Juice
School Name
Greenville Technical Charter High School
Grade Level
10th Grade
Presentation Topic
Microbiology
Presentation Type
Non-Mentored
Abstract
A potential alternative to heat pasteurization is UV-C light treatment, both of which are used to reduce microorganisms, thus extending shelf life. This method mostly preserves the natural taste and nutritional properties of the milk or juice, unlike heat pasteurization which chemically alters those same properties. However, UV-C treatment is still uncommon because many processing facilities question the safety and effectiveness of using UV-C and fear the expenses. To support the aspect of effectiveness of irradiation, approximately 250 mL of fresh, raw (untreated and unprocessed) apple juice was set out to reach room temperature. Samples were swabbed into a petri dish of nutrient agar. Then 15 mL of the juice was exposed to UV-C light for 5 minutes. A sample from the treated juice was taken and swabbed into another plate. The fruit juice treated with UV-C showed decreased bacteria growth compared to untreated juice.
Recommended Citation
Behnke, Mary-Frances, "The Effect Of UV-C Irradiation On Raw Fruit Juice" (2015). South Carolina Junior Academy of Science. 267.
https://scholarexchange.furman.edu/scjas/2015/all/267
Start Date
4-11-2015 9:00 AM
End Date
4-11-2015 9:15 AM
The Effect Of UV-C Irradiation On Raw Fruit Juice
A potential alternative to heat pasteurization is UV-C light treatment, both of which are used to reduce microorganisms, thus extending shelf life. This method mostly preserves the natural taste and nutritional properties of the milk or juice, unlike heat pasteurization which chemically alters those same properties. However, UV-C treatment is still uncommon because many processing facilities question the safety and effectiveness of using UV-C and fear the expenses. To support the aspect of effectiveness of irradiation, approximately 250 mL of fresh, raw (untreated and unprocessed) apple juice was set out to reach room temperature. Samples were swabbed into a petri dish of nutrient agar. Then 15 mL of the juice was exposed to UV-C light for 5 minutes. A sample from the treated juice was taken and swabbed into another plate. The fruit juice treated with UV-C showed decreased bacteria growth compared to untreated juice.
