Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider
Hazard Analysis Critical Control Point (HACCP) regulations for juice manufacture require the application of a process that will result in a 5-log reduction (99.999%) of the pertinent pathogen in the juice being processed. The use of ultraviolet (UV) light, as an alternative to traditional thermal p...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/33621 http://scholar.lib.vt.edu/theses/available/etd-06172005-112003/ |