Evaluación del uso de la radiación ultravioleta de onda corta (uv-c) como alternativa a los tratamientos térmicos tradicionales utilizados en la pasteurización de la leche

Abstract

The objective of this research consisted of evaluating the use of Short-Wave Ultraviolet Radiation (UV-C) in milk, so pasteurized milk was contaminated with Escherichia coli and then irradiated and microbiological and organoleptic tests were performed in each of the treatments based on the requirements of the current regulations for pasteurized milk. A mechanism was designed and developed with two UV-C lamps at maximum and minimum time and power, as well as containers where the samples were placed. Likewise, a two-factor experimental design was established with three levels each: thicknesses of 2, 4, 6 (mm) and doses of 1302,016; 33839,73; 64060,7 (J/m^2), the latter was obtained thanks to the UV-C radiation sensor and the exposure time, followed by irradiation of contaminated milk in each of the containers and preserved in sterilized containers for 48 hours where the bacteriostatic effect of certain samples was verified by means of microbiological analysis. For the results, the ANOVA statistical analysis was used, where each of the levels and their factors were compared, thus generating the mathematical model for future research, outliers were also discarded and the mathematical model was followed up in dose (41151,23 J/m^2) and thickness (2 mm) in raw milk, performing physical, chemical and microbiological analyses before and after treatment, verifying if there was any change in its properties. Therefore, it is concluded that the exposure of milk to UV-C radiation did inactivate the E. coli bacteria without altering its properties, making it suitable for consumption. It is recommended to increase the power value to decrease the exposure time.