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|Tamanna R, Srimagal A, Vikram Patil and J K Sahu|
|The effect of LED treatment on inactivation of Escherichia Coli in milk was investigated. Wave length (405-460nm), temperature (5-15oC) and treatment time (0-90 min) was considered as the independent variables, and log reduction and overall colour change of thetreated milk were measured as the dependent variables. The study showed that the maximummicrobial reduction was obtained at higher temperatures and lower wavelengths. Theoptimized values of wavelength, temperature, and treatment time corresponding to logreduction value of five (pasteurization), and minimum overall colour change were 406 nm, 3.8C, and 37.83 min, respectively. There was no significant variation in physic-chemical properties of the LED treated milk in comparison to untreated samples. The shelf-lives of theLED treated samples, packaged aseptically in low density polyethylene pouches and stored at37oC and 4oC as determined by methylene blue reduction test were 19 h and 9 days, respectively. Therefore, LED technology is an innovative approach for preservation of food. The data obtained in this research will form a platform for development of a continuous LED based pasteurization system in the future.|
Tamanna R has completed her BTech in Food Process Engineering from Indian Institute of Crop Processing Technology, MoFPI, Govt. of India, Thanjavur, Tamilnadu. She was the University topper of 2010-14 batch in her Undergraduate. She holds an Advanced Diploma in Agri-Business Management. She was awarded with Dr. Subramaniam MAIP award to attending International study tour program organized by IICPT in collaboration with Kasetsart University at Bangkok, Thailand. Also, she was awarded with Brig. Anil Adhalaka Award for her outstanding academic performance in 2011-12. She has attended 3 International conferences and 10 National seminars and presented many papers and posters.
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