Pasteurization of Apple Cider with UV Irradiation

In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella, and Crytosporidium. Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a variety of acidic juices. Although heat pasteurization is probably the best method to eliminate these pathogens, it is not the most desirable method as it changes sensory properties and also is very costly for small to mid-sized apple cider processors. Pasteurization of apple cider with Ultraviolet Irradiation (UV) is a potential alternative to heat pasteurization. Germicidal W irradiation is effective in inactivating microorganisms without producing undesirable by-products and changing sensory properties. Unpasteurized raw apple cider from a small local processor was purchased for this study. The effects of physical parameters, exposure time and dosage on the W treatment efficacy were examined as well as the effects of the UV light on apple cider quality. W light with principal energy at a wavelength of 254.7 nm, was effective in reducing bacteria (E .coli, ATCC 25922) inoculated apple cider. The W dosage absorbed by the apple cider was mathematically calculated. A radiation dose of 8,777 μW-s/cm2 reduced bacteria an average of 2.20 logs and in multiple passes, the FDA mandated 5-log reduction was achieved. Sensory analysis showed there was no significant difference between the W treated and non-treated cider. Experiments with W treated apple cider indicated a significant (p < 0.01) extension of product shelf life through inhibition of yeast and mold growth. The extension of the researched performed is applicable to other fruit juice processing operations.

Effects of Strand Geometry on Selected Properties of Long-Stand Structural Composite Lumber Made from Northeastern Hardwoods

Structural composite lumber (SCL) products often possess significantly higher design values than the top grades of solid lumber, making it a popular choice for both residential and commercial applications. The enhanced mechanical properties of SCL are mainly due to defect randomization and densification of the wood fiber, both largely functions of the size, shape and composition (species) of the wood element. Traditionally, SCL manufacturers have used thin, rectangular elements produced from either moderate density softwoods or low density hardwoods. Higher density hardwood species have been avoided, as they require higher pressures to adequately densify and consolidate the wood furnish. These higher pressures can lead to increased manufacturing costs, damage to the wood fiber and/or a product that is too dense, making it heavy and unreceptive to common mechanical fastening techniques. In the northeastern United States high density, diffuse-porous hardwoods (such as maple, beech and birch) are abundant. Use of these species as primary furnish for a SCL product may allow for a competitive advantage in terms of resource cost against products that rely on veneer grade logs. Proximity to this abundant and relatively inexpensive resource may facilitate entry of SCL production facilities in the northeastern United States, where currently none exist. However, modifications to current strand sizes, geometries or production techniques will likely be required to allow for use of these species. A new SCL product concept has been invented allowing for use of these high density hardwoods. The product, referred to as long-strand structural composite lumber (LSSCL), uses strands of significantly larger cross sectional areas and volumes than existing SCL products. In spite of the large strand size, satisfactory consolidation is achieved without excessive densification of the wood fiber through use of a symmetrical strand geometric cross-section. LSSCL density is similar to that of existing SCL products, but is due mainly to the inherent density of the species, rather than through densification. An experiment was designed and conducted producing LSSCL from both large (7/16”) and small (1/4”) strands, of both square and triangular geometric cross sections. Testing results indicate that the large, triangular strands produce LSSCL beams with projected design values of: Modulus of elasticity (MOEapp) – 1,750,000 psi; Allowable bending stress (Fb) – 2750 psi; Allowable shear stress (Fv) – 260 psi. Several modifications are recommended which may lead to improvement of these values, likely allowing for competition against existing SCL products.