Author(s):

Bhavani Namala, Shivashankar S, Harikrishna E, Swetha M, Prashanth Reddy Y and Spandana K

Abstract: Foods are generally processed by conventional heat treatment to ensure food free from enzymes and microorganisms. But it can lead to reduction of nutritional quality and sensory properties of the foods products. In order to avoid these undesirable changes during the heat treatment, Non-thermal technologies especially Ultraviolet processing technique plays very important role in processing of food products. This technology has already been approved as alternative treatment to thermal pasteurization of fresh juices, U.S. Food and Drug Administration. This study was aimed to design, development and fabrication of batch type continuous UV-C system for food products. The system was designed such that distance of sample from lamp source can be varied. Two 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. Manually operated switches were used to control the treatment time. A mark which has dimensions of a standard Petri dish was placed on the holder platform. The platform that is able to move upward or downward to maintain the various sample distances (viz. 10, 20, 30 and 40 cm) from lamp source by using a tray system. The complete system is fabricated with ply-wood, Decola and aluminum sheets is used for proper finishing of the chamber. The total cost of equipment was calculated to be Rs. 5390/-.

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