The effect of temperature, pH and alcohol content on the food safety of Kombucha tea

Lim, Shu Huey (2020) The effect of temperature, pH and alcohol content on the food safety of Kombucha tea. [Project Paper] (Submitted)

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Abstract

Kombucha tea is a fermented healthy beverage usually compose of black tea and sugar with symbiotic culture of bacteria and yeast (SCOBY). This work is focused on effect of temperature, pH value and alcohol content on the food safety of Kombucha tea to lengthen the storage period while maintaining its quality. The current study reveals that the storage temperature and preservative material used were greatly influences the pH value, alcohol content and biofilm formation of tea fungus on the Kombucha tea for a period during storage. Results showed there were no significant differences (P<0.05) when compared the trend of pH value between Kombucha tea without preservative with the Kombucha tea added with various type of preservative when all the samples were stored in chiller. The most ideal sample obtained when Kombucha tea sample added with pasteurized apple juice and stored in refrigerator temperature (<4 degrees Celcius) with safe consumption pH value (pH 3.28) and acceptable alcohol content (0.279+-0.08 %w/v) after 28 days of storage. Kombucha tea should be stored in cold temperature (<4 degrees Celcius) to stabilize the pH, prevent high generation of alcohol and avoid formation of SCOBY. Kombucha tea manufacturing factory should be equipped with cold storage room to store the Kombucha tea product before distribution. A proposal was done for plant design of Kombucha tea manufacturing factory to provide guidelines and references for manufacturers of this industry.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Nov 2024 08:02
Last Modified:	19 Nov 2024 08:02
URI:	http://psaspb.upm.edu.my/id/eprint/2205

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