Journal
OZONE-SCIENCE & ENGINEERING
Volume 40, Issue 4, Pages 305-312Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/01919512.2017.1417111
Keywords
Ozone; Color; Peach Juice; Rheological Properties
Categories
Funding
- Universidad de Buenos Aires of Argentina
- CONICET of Argentina
- ANPCyT of Argentina
- Banco Interamericano de Desarrollo (BID)
- SENESCYT from Ecuador
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The impact of gaseous ozone on pH, degrees Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06-2.48g. L-1) in a bubble column at 20 +/- 1 degrees C. Nonsignificant or slight changes in pH, degrees Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O-3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O-3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.
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