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Kinetics of freshly squeezed orange juice quality changes during ozone processing
Brijesh K Tiwari1, Kasiviswanathan Muthukumarappan, Colm P O'Donnell
1Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Journal of Agricultural and Food Chemistry
|July 16, 2008
Summary
Ozone treatment significantly impacts orange juice color and ascorbic acid content, with changes following specific kinetic models. Processing variables like ozone concentration and flow rate are key factors in these quality alterations.
Area of Science:
- Food Science
- Chemical Engineering
- Food Processing
Background:
- Ozone is a powerful oxidizing agent used for food preservation.
- Understanding ozone's effect on juice quality is crucial for optimizing processing.
Purpose of the Study:
- To investigate the impact of ozone processing variables on fresh orange juice quality.
- To determine the kinetic models governing changes in juice parameters.
Main Methods:
- Ozonation of orange juice with controlled gas flow rate, ozone concentration, and treatment time.
- Analysis of quality parameters: pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color (L*, a*, b*), and ascorbic acid.
- Kinetic analysis of parameter changes.
Main Results:
- pH, degrees Brix, TA, cloud value, and NEB remained largely unchanged.
- Color values (L*, a*, b*) were significantly affected by ozone processing variables.
- Ascorbic acid degradation and color changes followed first-order kinetics, while lightness (L*) and total color difference (TCD) followed zero-order kinetics.
- Rate constants correlated linearly or exponentially with ozone concentration.
Conclusions:
- Ozone processing significantly alters orange juice color and ascorbic acid content.
- Kinetic modeling provides insights into the degradation pathways.
- Optimizing ozone concentration, flow rate, and time is essential for maintaining juice quality.
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