Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity

The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acid...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado: 2018
Materias:
Color
Ozone
Peach Juice
Rheological Properties
Fruits
Newtonian flow
Ozonization
Rheology
Soil conditioners
Viscosity
Apparent viscosity
Browning index
Physicochemical parameters
Power law model
Rheological data
Rheological property
Titratable acidity
Non Newtonian flow
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01919512_v40_n4_p305_JaramilloSanchez
http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_01919512_v40_n4_p305_JaramilloSanchez
record_format dspace
spelling paper:paper_01919512_v40_n4_p305_JaramilloSanchez2023-06-08T15:19:55Z Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity Color Ozone Peach Juice Rheological Properties Color Fruits Newtonian flow Ozone Ozonization Rheology Soil conditioners Viscosity Apparent viscosity Browning index Peach Juice Physicochemical parameters Power law model Rheological data Rheological property Titratable acidity Non Newtonian flow The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data. © 2018 International Ozone Association. 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01919512_v40_n4_p305_JaramilloSanchez http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Color
Ozone
Peach Juice
Rheological Properties
Color
Fruits
Newtonian flow
Ozone
Ozonization
Rheology
Soil conditioners
Viscosity
Apparent viscosity
Browning index
Peach Juice
Physicochemical parameters
Power law model
Rheological data
Rheological property
Titratable acidity
Non Newtonian flow
spellingShingle Color
Ozone
Peach Juice
Rheological Properties
Color
Fruits
Newtonian flow
Ozone
Ozonization
Rheology
Soil conditioners
Viscosity
Apparent viscosity
Browning index
Peach Juice
Physicochemical parameters
Power law model
Rheological data
Rheological property
Titratable acidity
Non Newtonian flow
Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
topic_facet Color
Ozone
Peach Juice
Rheological Properties
Color
Fruits
Newtonian flow
Ozone
Ozonization
Rheology
Soil conditioners
Viscosity
Apparent viscosity
Browning index
Peach Juice
Physicochemical parameters
Power law model
Rheological data
Rheological property
Titratable acidity
Non Newtonian flow
description The impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data. © 2018 International Ozone Association.
title Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_short Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_full Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_fullStr Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_full_unstemmed Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
title_sort ozone processing of peach juice: impact on physicochemical parameters, color, and viscosity
publishDate 2018
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01919512_v40_n4_p305_JaramilloSanchez
http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez
_version_ 1768546580516831232

Ejemplares similares