Gaseous ozone pasteurization of brown rice milk

Satap, Presley Jali (2019) Gaseous ozone pasteurization of brown rice milk. [Project Paper] (Submitted)

Text lp fk 2019 5.pdf Download (26MB)

Abstract

The application of thermal processing technology to kill or inactivate microorganism are commonly used in liquid food industries. However, the conventional technology will negatively affect the nutritional and qualitative characteristics of food products. Thus, to overcome this problem, ozone treatment has been considered and it has shown potentials to reduce the loss of nutritional characteristics while minimizing pertinent microorganisms within liquid food products. The objectives of this study are to determine the inactivation kinetics of aerobic plate count (APC) and yeast and mould count (YMC) on ozone-treated brown rice milk beverage and to determine the effect of gaseous ozone on the physicochemical characteristics (pH, total soluble solid (TTS) and total colour difference (TCD)) of brown rice milk. Brown rice milk were exposed to ozone treatment time of 0 (control), 10 to 30 minutes with 10 minutes interval. These results showed that both APC and YMC can be inactivated through the process of ozonisation significantly (p < 0.05). However, the synergistic combination of ozone concentration and treatment time also shows significant effect (p < 0.05) on total colour difference but no significant (p > 0.05) effect has been observed on pH and TTS. These results showed the possibility of ozone as the one of the option to pasteurize while preserving the quality of brown rice milk.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	18 Oct 2023 06:35
Last Modified:	18 Oct 2023 06:35
URI:	http://psaspb.upm.edu.my/id/eprint/1576

Actions (login required)

View Item