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Comparison of the effect of ultraviolet light, ozone and heat treatment on muesli quality
See t.ly/wNLt — Various muesli processing technologies can be used to lower microbiological parameters. It is necessary to find the best treatment technology to ensure that the product can meet various regulatory limits and to increase the shelf life of the product. The aim of this study was to compare the effect of ultraviolet light, ozone treatment and sterilisation on muesli quality. Muesli samples with dried fruits were tested, comparing the change in total plate count, yeast count and mould count. Short-wave ultraviolet (UV-C) light with a wavelength of 254 nm was used for ultraviolet light treatment, and the…
Published in Informational
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