Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4156
Title: Effect of Ozone Concentration On Cooling Kinetics and Quality of Tomato
Authors: Tomar, Mahipal Singh
Pradhan, Rama Chandra
Keywords: Fresh produce
Ozone
Hydro-cooling
E coli
Issue Date: Dec-2023
Citation: 9th International Food Convention (IFCON), “TRIMSAFE – Technology Re-engineering for Innovation and Mitigating the risk for a Safe, sustainable Affordable & secure Food Eco-system”, CSIR-CFTRI campus, Mysuru, 7-10 December 2023
Abstract: Fruits and vegetables are highly perishable and shorter shelf life. Pre-cooling removes the field heat and help in maintaining shelf life of fresh produces. Ozone presented high antimicrobial that utilized in hydrocooling has been proposed. In the present study, different ozone concentration (0.2,0.6, and 1.5 PPM) on hydrocooling process of tomato was investigated. Ozone was generated using ozone generator and dissolved in chilled water. The investigation included the comparison of cooling kinetics, microbial inactivation and quality of tomato during the storage. Microbial analysis during hydrocooling reduce the E coli load of 106 to no detectable limit. SEM analysis revealed the no changes in tomato pericarp microstructure during hydrocooling process. Based on results of experiment, it was observed that ozone concertation significantly (p<0.05) higher cooling rate when compared with conventional room cooling. The storage study of treated tomato demonstrated lower weight loss, and higher phenolic compounds. This study indicates that ozone can effectively reduce the microbial load of tomato during cooling and maintain the shelf life of tomato during storage.
Description: Copyright belongs to proceeding publisher
URI: http://hdl.handle.net/2080/4156
Appears in Collections:Conference Papers

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