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| Ölmez, Hülya; Leskinen, Marita; Särkkä-Tirkkonen, Marjo. |
| Since chlorine is not accepted for treatment of organic products, alternative sanitizing agents are needed to assure the safety and shelf-life of fresh-cut organic vegetables. Therefore, the effect of ozone on the microbiological, nutritional ands sensory quality of lettuce were studied during shelf-life at 4ºC in this project. Ozone gas was produced from extra dry oxygen by means of a corona discharge generator. After spinning, samples were packaged using 35 μm oriented PP bags and stored at 4ºC for 13 days. Sampling was done on days 0, 3, 8, 10, and 13. Analyses include aerobic plate count and psychrotrophic bacteria, vitamin C and sensory quality. One chlorine (100 ppm, 2 min) and one organic acid (0.25% citric acid plus 0.50% ascorbic acid, 2 min)... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2007 |
URL: http://orgprints.org/10565/1/oelmez%2Detal%2D2007%2Dozonated%2Dwater.pdf |
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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 |
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