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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Detalles Bibliográficos
Autores principales: Jaramillo-Sánchez, G.M., Garcia Loredo, A.B., Gómez, P.L., Alzamora, S.M.
Formato: JOUR
Materias:
Color
Ozone
Peach Juice
Rheological Properties
Fruits
Newtonian flow
Ozonization
Rheology
Soil conditioners
Viscosity
Apparent viscosity
Browning index
Physicochemical parameters
Power law model
Rheological data
Rheological property
Titratable acidity
Non Newtonian flow
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01919512_v40_n4_p305_JaramilloSanchez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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