Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji
{"title":"Sterilization of Bovine Milk Using Different Laser Wavelengths","authors":"Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji","doi":"10.36478/jftech.2020.5.8","DOIUrl":null,"url":null,"abstract":"Page No.: 5-8 Volume: 18, Issue 1, 2020 ISSN: 1684-8462 Journal of Food Technology Copy Right: Medwell Publications Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"68 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36478/jftech.2020.5.8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
Page No.: 5-8 Volume: 18, Issue 1, 2020 ISSN: 1684-8462 Journal of Food Technology Copy Right: Medwell Publications Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.
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