Validation of gaseous ozone (O3) concentrations and its half-lives in citrus fruit juices

Mohd Nor Wir, Nur Farahin (2017) Validation of gaseous ozone (O3) concentrations and its half-lives in citrus fruit juices. [Project Paper] (Submitted)

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Abstract

Ozone has been broadly utilized and known as powerful disinfectant for application in food industry. Non-thermal treatment is a system which permits processing of food below the temperature used throughout thermal pasteurizations, thus, in this way flavours, fundamental nutrients and vitamins experience negligible or no change during processing. Furthermore, there are no unsafe residuals that need to be removed after ozonation as ozone decomposes quickly. Therefore, the purpose for this study is to validate gaseous ozone (O3) concentration in various citrus fruit juice using iodine method and to investigate the correlations of ozone half-life in various citrus fruit juice with various physiochemical and quality characteristic. For this study, orange, lime, and lemon juice were chosen as samples. Based on the result, it was found that juices with high pH (2.4) high total soluble solid (TSS) (11.0), and high vitamin C (27.6 mg/100 mL), have the lowest ozone (O3) half-lives. In conclusion, ozone has a short half-life in juices with high pH, total soluble solid (TSS), and vitamin C. For turbidity and total phenolic content (TPC), relations towards O3 half-life did not show a significant result. This conclude that, ozone has short half-life and decay rapidly right after treatment

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	02 Nov 2022 08:19
Last Modified:	10 Nov 2022 07:37
URI:	http://psaspb.upm.edu.my/id/eprint/550

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