Quantitative assessment of the shelf life of ozonated apple juice |
| |
Authors: | S?Patil Email author" target="_blank">V?P?ValdramidisEmail author B?K?Tiwari P?J?Cullen P?Bourke |
| |
Affiliation: | (1) School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;(2) Biosystems Engineering UCD School of Agriculture, Food Science and Veterinary Medicine University, College Dublin Belfield, Dublin 4, Ireland;(3) Department of Food & Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK; |
| |
Abstract: | Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (103 CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33–40 μg/mL for
8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 °C for up to 30 days. The kinetics was quantitatively
described by the primary model of Baranyi and Roberts, and the maximum specific growth rate was further modeled as a function
of temperature by the Ratkowsky type model. The developed model was successfully validated for the microbial growth of control
and ozonated samples during dynamic storage temperature of periodic changes from 4 to 16 °C. Two more characteristic parameters
were also evaluated, the time of spoilage of the product under static temperature conditions and the temperature quotient,
Q
10. At lower static storage temperature (4 °C), no spoilage occurred either for unprocessed or ozone-processed apple juice.
In the case of ozone-processed apple juice, the shelf life was increased when compared with the controls, and the Q
10 was found to be 7.17, which appear much higher than that of the controls, indicating the effectiveness of ozonation for the
extension of shelf life of apple juice. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|