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| Särkkä-Tirkkonen, Marjo; Leskinen, Marita; Ölmez, Hulya. |
| The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at + 5oC and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/11572/1/Saerkkae%2DTirkkonen_11572_ed.doc |
