National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
UV light is the part of electromagnetic spectrum with wavelengths ranging from 100-400 nm. Based on wave length, UV-light is traditionally sub divided into three categories viz., UV-A (Wave length ranges from 315-400nm and this range is responsible for changes in human skin), UV-B (Wave length rangefrom280to315nmandit can cause skin burning and has the potential to cause skin cancer) and UV-C (Wave length ranges from 200to280 nm and is very well known for its antimicrobial effect). Application of UV light in liquid food products such as coconut water, milk and fruit juices has shown positive results as evident from reduction in number of pathogenic microorganisms. Application of UV light can be done in two ways viz., continuous mode and pulsed mode. The present experiment was focused on design and development of continuous UV-C light system for liquid food products. The system was designed such that distance of sample from lamp source can be varied. Three 18 W low pressure mercury vapor UV lamp which emits the UV-C light in the wave length ranges from 200-300 nm were mounted at the top of treatment chamber. A manually operated switch assembly was used to control the treatment time. The designed system was fabricated and used for different liquid products.
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