APPLICATION OF OZONE FOR SHELF LIFE ENHANCEMENT OF PINEAPPLE JUICE
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Date
2019
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Orissa University of Agriculture and Technology, Bhubaneswar
Abstract
Ozone treatment is considered as a non-thermal processing method, which has several advantages over the thermal preservation methods. Ozone has proved to be effective in killing bacteria in water and food products and thus, can enhance the shelf life of perishable foods. A study was conducted to observe the effect of ozone concentration, treatment time and acidity during ozone treatment of pineapple juice, with the basic objective of enhancing the shelf life of pineapple juice. Analysis of the effects of different parameters was done using response surface methodology using three independent factors, viz.,ozone concentration (20-40 ppm), treatment time (5-25 min) and juice acidity (0.7%-0.9%). The effects on the different quality parameters of the product as bacterial load, yeast and mould count, residual ozone, phenolic content, PPO, reducing sugar, colour, pH and TSS were analyzed. It was observed that the ozone concentration of 20 ppm, 25 min treatment time and 1.1% juice acidity were the optimum to produce the best quality attributes like bacterial load reduction of 3.16 log cycles, yeast and mould count reduction of 0.93 log cycles, residual ozone within the safe limit of 0.385 ppm and phenolic content of 60.58 mg of GAE per 100 ml. The storage studies of the ozone treated juice indicate that the juice can be stored either in glass or HDPE bottle under refrigerated conditions for up to 28 days. Under ambient condition, the ozone treated juice can be stored for 7 days, which is still double as compared to the storage period of untreated juice.
Description
Th-5657
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