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...

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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

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