Doctoral Dissertations
Date of Award
5-2002
Degree Type
Dissertation
Degree Name
Doctor of Philosophy
Major
Food Science and Technology
Major Professor
David A. Golden
Committee Members
P. Michael Davidson, F. Ann Draughon, John R. Mount, Luther R. Wilhelm
Abstract
Orange juice and orange juice fractions were treated with ozone to determine the effect that ozone has on ascorbic acid, color and Saccharomyces cerevisiae (predominant spoilage yeast in orange juice). Several foodborne disease outbreaks associated with fruit juices over the past decade have brought about new regulations by FDA requiring juice processors to implement a Hazard Analysis and Critical Control Point (HACCP) program and a 5-log reduction of pertinent pathogenic organisms. Those unable or unwilling must provide a warning statement on the product package stating the possible hazards associated with consumption of the product. High-temperature short-time (HTST) pasteurization is predominately used in milk and fruit juice processing. However, the high cost associated with this method has led to research on less expensive methods to achieve a 5-log reduction of pertinent pathogenic organisms. Ozone is a possible alternative to HTST pasteurization. Ozone has long been used in treatment of water supplies and as a sanitizer. Recently, ozone treatment has been shown to be an effective method in achieving a 5-log reduction of Escherichia coli O157:H7 in apple cider and Salmonella in orange juice.
Recommended Citation
Angelino, Paul David, "Effects of ozone treatment on quality of orange juice. " PhD diss., University of Tennessee, 2002.
https://trace.tennessee.edu/utk_graddiss/6200