Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 7, Pages M437-M443Publisher
WILEY
DOI: 10.1111/j.1750-3841.2010.01750.x
Keywords
apple juice; E; coli; inactivation kinetics; ozone; polyphenol
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Funding
- Natl. Development Plan, through the Food Institutional Research Measure
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Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonized water. However, with the FDA's approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900) and quality parameters (color, phenolic content) of cloudy apple juice. Apple juice samples were ozonated at room temperature (20 +/- 1.5 degrees C) with a generated ozone concentration of 0.048 mg O-3 at a constant flow rate of 0.12 L/min and treatment time of 0 to 10 min. E. coli inactivation kinetics in apple juice were described quantitatively by using the Shoulder log-linear and the Weibull model. Ozone treatment of E. coli in apple juice demonstrate that a desired 5 log reduction can be achieved within 5 min. Apple juice color (L*, a*, and b*) and total phenols were significantly affected by ozone concentration and treatment time.
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