Orange Juice Pasteurization Using Ozone

Soetaredjo, Felycia Edi and Indraswati, Nani and Angka Wijaya, Artik Elisa and Sioufron, Ossy Marusya (2009) Orange Juice Pasteurization Using Ozone. In: Proceeding of the 2009 International Conference on Chemical, Biological and Environtment Engineering (CBEE 2009) Singapore, October 9-11, 2009. World Scientific, Singapore, pp. 504-507. ISBN 978-891-4293-46-4

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Abstract

The objective of this research is to study the effects of ozonation on the quality on Paciatan sweet orange and to study the effects of the storage condition on the quality of the ozonated Pacitan sweet orange juice. The quality of the raw orange juice and the ozonated orange juice was analyzed such as total microorganism content, asorbic acid (vitamin c) content, total acidity, total soluble solid, PH and color. The result of theseexperiments showed that ozonation (0.20 g/L) has been useful the recude the number of microorganism from 1.7 x 104 CFU/ml to 84 CFU/ml, which is fulfill the Indonesian standard requirement. Ozone pasteurization affected the orange juice quality such vitamin c content, total acidity, pH and color, but not total soluble solid.

Item Type: Book Section
Uncontrolled Keywords: ozone, orange juice, pasteurization
Subjects: Engineering
Engineering > Chemical Engineering
Divisions: Proceeding > Faculty of Engineering
Depositing User: Felycia Edi Soetaredjo
Date Deposited: 03 Jul 2017 05:02
Last Modified: 23 May 2018 02:03
URI: http://repository.wima.ac.id/id/eprint/11114

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