Application of ozone for preserving selected fresh foods | |
| Author | Nuntirut Kittiwuthichusin |
| Call Number | AIT Thesis no.PH-01-2 |
| Subject(s) | Food--Preservation Ozone Food preferences |
| Note | A thesis submitted in the partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Direct and indirect applications of ozone to extend their shelf life of selected food products were studied. For direct application, fresh pineapple and sugarcane juices were selected while sprouted mungbean was selected for indirect application. Both juices were subjected to 3 treatments, namely, pasteurization, ozonation, and a combination of ozonation and pasteurization to evaluate the quality in terms of total plate count, sensory score, color, vitamin C (pineapple juice), and 0 Brix (sugar cane juice). Pasteurization was done at 85°C for 15 seconds. Ozonation of juices was done for three-test duration, namely, 30seconds, 4 minutes, and 8 minutes. Combination treatment comprised of ozonation for 5 seconds and pasteurization at 85°C for 15 seconds. Mungbean was soaked in various types of water, namely, tap water, heated water (60°C), ozonated water, NaOCl water, NaOCl in heated water, and NaOCI in ozonated water for soaking step. The best condition for soaking mungbean was selected for sprouting step. Mungbean was soaked in selected condition and sprinkled with various types of water, namely, tap water, Ca (OH)2 in tap water, ozonated water, Ca(OH)2 in ozonated water, NaOCl water, and Ca(OHh in NaOCI water. Sprouted mungbean in both steps was evaluated in terms of length, width, sensory score, and crispness. It was found that ozone could not replace conventional pasteurization method for preserving fruit juices as it caused discoloration, lose of original flavor, poor taste, and lower efficiency to eliminate microbial populations as compare to pasteurization. For indirect application, it was found that sprouted mungbean soaked in ozonated water had the highest germination rate. However, sprouted mungbean soaked in ozonated water showed poor appearance due to higher respiration rate. Sprouted mungbean produced by soaking in NaOCl+03 water showed the best performance. It had short and thick hypocotyl and crispness than soaked in tap water. It was also found that sprouted mungbean sprinkled with ozonated water was the best appearance as judged by the panelists. Therefore, to obtain the best quality sprouted mungbean, mungbean should be soaked in NaOCl+0 3 water and sprinkled with ozonated water |
| Year | 2001 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Jindal, Vinod K. |
| Examination Committee(s) | Athapol Noomhorm ;Rakshit, Sudip K. |
| Scholarship Donor(s) | Partial Scholarship of AIT |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2001 |