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Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods

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Abstract

Ultraviolet-C light is a novel technology widely used for disinfecting water and surfaces. However, today, it is used for the pasteurization of food product since it was approved by the FDA as a fruit juice pasteurization method. Juices, nectars, beverages, milk, and even liquid egg products are fluid foods demanded by consumers as a source of biomolecules such as proteins and health-promoting compounds required for a well-balanced diet. These products have been processed with UV-C light to inactivate native, spoilage, and pathogenic microorganisms. Mathematical modeling is an invaluable tool to understand the effect of different factors on the inactivation of microorganisms by UV-C light. In this sense, linear and non-linear models have been used for fitting survival curves since they provide an idea of how efficiently UV-C light inactivates microorganisms. Thus, this review offers an updated overview of the main factors that affect the microbial inactivation by UV-C light in liquid foods, the mathematical models used for evaluating the UV-C light effect on such products, the different mathematical approaches used until now for describing microbial inactivation by UV-C light, and some outlook for future research about UV-C light processing on liquid food products.

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Authors and Affiliations

  1. Departamento de Bioquímica-Alimentos. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, 72570, Puebla, Puebla, Mexico

    Carlos Enrique Ochoa-Velasco, Raúl Ávila-Sosa & Paola Hernández-Carranza

  2. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, 72570, Puebla, Puebla, Mexico

    Hector Ruíz-Espinosa & Irving I. Ruiz-López

  3. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Calle Ex Hacienda s/n, Santa Catarina Mártir, Cholula, 72810, Puebla, Mexico

    José Ángel Guerrero-Beltrán

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  1. Carlos Enrique Ochoa-Velasco
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  2. Raúl Ávila-Sosa
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  3. Paola Hernández-Carranza
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  5. Irving I. Ruiz-López
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Ochoa-Velasco, C.E., Ávila-Sosa, R., Hernández-Carranza, P. et al. Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods. Food Eng Rev 12, 290–308 (2020). https://doi.org/10.1007/s12393-020-09219-y

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