| Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice. | |
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MedLine Citation:
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PMID: 21535553 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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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 °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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Authors:
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S Patil; B Torres; B K Tiwari; Hilde H Wijngaard; P Bourke; P J Cullen; C P O' Donnell; V P Valdramidis |
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Publication Detail:
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Type: JOURNAL ARTICLE |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2010 Sep |
Date Detail:
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Created Date: 2011-5-3 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: M437-M443 Citation Subset: - |
Affiliation:
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Authors Patil, Bourke, and Cullen are with School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland. Authors Valdramidis, Tiwari, O'Donnell, and Torres are with Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, Univ. College Dublin, Belfield, Dublin 4, Ireland. Author Wijngaard is with the Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland. Direct inquiries to author Tiwari (E-mail: brijesh.tiwari@ucd.ie). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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