Use of ultraviolet technology for the pasteurization and shelf-life extention of fermented salgham drink

Processing of traditional fermented salgham juice by ultraviolet (UV) with respect to quality attributes, microbial inactivation and shelf-life was studied. Explanatory varibles for UV were number of lamps (1-11 lamp), temperature (4-30 °C), cycle (1-5 cycle) according to by Box-Behnken design. Five lamps, 4°C temperature and 4 cycle were the optimum conditions for UV processed shalgam juice.°Brix and total monomeric anthocyanin content (TMAC) under the optimum processing conditions were 3.2 and 13.58 mg/mL, respectively. Shalgam juice was processed at determined optimum parameters and validation of the method was compared with the optimum parametera. As a result of the validation, the predicted values and the coefficient of variation were estimated. The results showed that the CV values for °Brix and TMAC were less than 10 %, and the experimental reproducibility of the modeling was high. Shalgam juices processed under optimum conditions were stored at both 4 and 22 °C for 77 days, and sensory, physicochemical and microbiological analyses were performed on 0, 7, 14, 21, 28, 35, 49, 63, 77 and 77th days of the storage.When the results were examined, the control samples stored at 22 ° C deteriorated at the end of the 35th day, whereas the processed products stored at 22 ° C did not deteriorate until the 63th day. In addition, when the products stored at 4 °C were examined, while the microbial load in the control samples increased at the end of the 63th day, the processed products showed no signs of deterioration at the end of the 77th day. This showed that ultraviolet is effective processing in extending the shelf life of the product.