CONTACT TIME OF OZONATED WATER ON MICROBIAL POPULATIONS AND QUALITY CHANGES OF FRESH-CUT BROCCOLI FLORETS

2013 ◽  
pp. 177-183 ◽  
Author(s):  
P. Renumarn ◽  
V. Srilaong ◽  
A. Uthairatanakij ◽  
S. Kanlayanarat ◽  
P. Jitareerat
Keyword(s):  
Contact Time ◽  
Microbial Populations ◽  
Quality Changes ◽  
Fresh Cut ◽  
Ozonated Water

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut

Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

2021 ◽  
Vol 14 (3) ◽  
pp. 505-517
Author(s):  
Francisco Artés-Hernández ◽  
Pedro Antonio Robles ◽  
Perla A. Gómez ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Fresh Cut ◽  
Pre Treatment ◽  
Uv C

Changes in microbial populations on fresh cut spinach

1996 ◽  
Vol 31 (1-3) ◽  
pp. 107-119 ◽  
Author(s):  
I. Babic ◽  
S. Roy ◽  
A.E. Watada ◽  
W.P. Wergin
Keyword(s):  
Microbial Populations ◽  
Fresh Cut

Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

2018 ◽  
Vol 12 (2) ◽  
pp. 338-346 ◽  
Author(s):  
Elena Collado ◽  
Tâmmila Venzke Klug ◽  
Francisco Artés-Hernández ◽  
Encarna Aguayo ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Cowpea Seeds ◽  
Fresh Cut

The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)

2017 ◽  
Vol 157 ◽  
pp. 1874-1882 ◽  
Author(s):  
María L. Zambrano-Zaragoza ◽  
David Quintanar-Guerrero ◽  
Alicia Del Real ◽  
Elizabeth Piñon-Segundo ◽  
José F. Zambrano-Zaragoza
Keyword(s):  
Xanthan Gum ◽  
Release Kinetics ◽  
Quality Changes ◽  
Fresh Cut ◽  
Kinetics Of ◽  
Β Carotene

scholarly journals The Chlorine Reduction in Edamame by Water-Ozonated Minimally Process

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Silvia Oktavia Nur Yudiastuti ◽  
Rizza Wijaya
Keyword(s):  
Contact Time ◽  
Research Method ◽  
Residual Chlorine ◽  
Titration Method ◽  
Research Results ◽  
Washing Process ◽  
Ozonation Time ◽  
Water Based ◽  
Washing Water ◽  
Ozonated Water

The objective of this article was to study the effect of washing edamame using ozonated water to reduce residual chlorine contained in edamame through a continuous washing process. Chlorine residue in edamame was caused by the use of fertilizers and pesticides that contain chlorine compounds. The research method used was descriptive explanatory research consist of two treatment levels of ozonation time (0, 10, and 15 minutes) and ozone contact time (0, 12, 18, and 24 minutes) which were repeated twice. The residual chlorine and pesticide concentrations were calculated using the titration method. Based on research results, ozone can reduce chlorine in edamame. The lowest detected chlorine was in edamame which had been washed using ozone water with an ozonation time of 15 minutes with the amount of chlorine reduced by 56%. The longer the contact time, the greater the amount of reduced chlorine and the lower the concentration of ozone remaining in the washing water. Based on the research results, a brief conclusion that can be explained was ozone could reduce chlorine in edamame caused by fertilizer and disinfectant overuse until 50%.

Investigation on moisture migration, microstructure and quality changes of fresh‐cut apple during storage

2020 ◽  
Vol 56 (1) ◽  
pp. 293-301
Author(s):  
Huimin Yang ◽  
Shasha Cheng ◽  
Rong Lin ◽  
Siqi Wang ◽  
Haitao Wang ◽  
...  
Keyword(s):  
Quality Changes ◽  
Moisture Migration ◽  
Fresh Cut

Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs

2018 ◽  
pp. 1181-1186
Author(s):  
G. Liguori ◽  
G. Sortino ◽  
C. Gentile ◽  
G. Gianguzzi ◽  
F. Saletta ◽  
...  
Keyword(s):  
Partial Pressure ◽  
Quality Changes ◽  
Fresh Cut
Sign in / Sign up

Export Citation Format

Share Document