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Food Science

2010

Ozone

Articles 1 - 4 of 4

Full-Text Articles in Life Sciences

Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick Cullen, C. O'Donnell, Vasilis Valdramidis Jan 2010

Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick Cullen, C. O'Donnell, Vasilis Valdramidis

Articles

Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of ...


Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick Cullen, Jesus Maria Frias, Paula Bourke Jan 2010

Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick Cullen, Jesus Maria Frias, Paula Bourke

Articles

This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli were ...


Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick Cullen, Paula Bourke Jan 2010

Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick Cullen, Paula Bourke

Articles

Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid ...


Efficacy Of Ozone And Ultrasound For Microbial Reduction In Fruit Juice, Sonal Patil Jan 2010

Efficacy Of Ozone And Ultrasound For Microbial Reduction In Fruit Juice, Sonal Patil

Doctoral

Concerns have arisen regarding the microbiological safety of fruit juices due to a number of outbreaks associated with pathogens. Non-thermal technologies for the inactivation of microorganisms are of increasing interest to the food industry for the control of spoilage as well as safety concerns. The objective of this thesis was to investigate the efficacy of ultrasound and ozone treatments for control of microbial issues associated with fruit juices. Inactivation of Escherichia coli (ATCC 25922, NCTC 12900) using power ultrasound was found to be influenced by strain, prior acid adaptation and suspension liquid, but the effect was negated at the higher ...