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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Taylor and Francis Inc.
2018
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| LEADER | 14038caa a22012017a 4500 | ||
|---|---|---|---|
| 001 | PAPER-16860 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204754.0 | ||
| 008 | 190410s2018 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85038823867 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a OZSED | ||
| 100 | 1 | |a Jaramillo-Sánchez, G.M. | |
| 245 | 1 | 0 | |a Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity |
| 260 | |b Taylor and Francis Inc. |c 2018 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Departamento de Industrias, Intendente Guiraldes s/n, Ciudad Universitaria, Ciudad autó noma de Buenos AiresArgentina; email: smalzamora@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Universidad Nacional de Mar del Plata | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Facultad de Ciencias Físicas y Matemáticas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Secretaría de Educación Superior, Ciencia, Tecnología e Innovación | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: aDepartamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina; bFellowship of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Buenos Aires, Argentina; cDepartamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Buenos Aires, Argentina; dMember of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Buenos Aires, Argentina | ||
| 536 | |a Detalles de la financiación: The authors would like to acknowledge the financial support from Universidad de Buenos Aires, CONICET, ANPCyT of Argentina and from Banco Interamericano de Desarrollo (BID) and SENESCYT from Ecuador. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 593 | |a Fellowship of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Buenos Aires, Argentina | ||
| 593 | |a Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Buenos Aires, Argentina | ||
| 593 | |a Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Buenos Aires, Argentina | ||
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 690 | 1 | 0 | |a OZONE |
| 690 | 1 | 0 | |a PEACH JUICE |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTIES |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a NEWTONIAN FLOW |
| 690 | 1 | 0 | |a OZONE |
| 690 | 1 | 0 | |a OZONIZATION |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a SOIL CONDITIONERS |
| 690 | 1 | 0 | |a VISCOSITY |
| 690 | 1 | 0 | |a APPARENT VISCOSITY |
| 690 | 1 | 0 | |a BROWNING INDEX |
| 690 | 1 | 0 | |a PEACH JUICE |
| 690 | 1 | 0 | |a PHYSICOCHEMICAL PARAMETERS |
| 690 | 1 | 0 | |a POWER LAW MODEL |
| 690 | 1 | 0 | |a RHEOLOGICAL DATA |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTY |
| 690 | 1 | 0 | |a TITRATABLE ACIDITY |
| 690 | 1 | 0 | |a NON NEWTONIAN FLOW |
| 700 | 1 | |a Garcia Loredo, A.B. | |
| 700 | 1 | |a Gómez, P.L. | |
| 700 | 1 | |a Alzamora, S.M. | |
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