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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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez |
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todo:paper_01919512_v40_n4_p305_JaramilloSanchez2023-10-03T15:09:05Z Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity Jaramillo-Sánchez, G.M. Garcia Loredo, A.B. Gómez, P.L. Alzamora, S.M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Jaramillo-Sánchez, G.M. Garcia Loredo, A.B. Gómez, P.L. Alzamora, S.M. 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. |
| format |
JOUR |
| author |
Jaramillo-Sánchez, G.M. Garcia Loredo, A.B. Gómez, P.L. Alzamora, S.M. |
| author_facet |
Jaramillo-Sánchez, G.M. Garcia Loredo, A.B. Gómez, P.L. Alzamora, S.M. |
| author_sort |
Jaramillo-Sánchez, G.M. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez |
| work_keys_str_mv |
AT jaramillosanchezgm ozoneprocessingofpeachjuiceimpactonphysicochemicalparameterscolorandviscosity AT garcialoredoab ozoneprocessingofpeachjuiceimpactonphysicochemicalparameterscolorandviscosity AT gomezpl ozoneprocessingofpeachjuiceimpactonphysicochemicalparameterscolorandviscosity AT alzamorasm ozoneprocessingofpeachjuiceimpactonphysicochemicalparameterscolorandviscosity |
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