This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile...
Quality of tomato slices disinfected with ozonated water Aguayo, E.,Escalona, V.,Silveira, A. C.,... - 《Food Science & Technology International》 - 2014 - 被引量: 35 Degradation kinetics of tomato j...
Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which ...
OzonationAnodic electrooxidation processEnergy consumptionMost of the white sugar production is based on the clarification of sugarcane juice through sulfitation. In this work, alternative clarification technologies, namely ozonation and the electrochemical advanced oxidation process using the DSA anode, are ...