This research investigated the efficacy of gaseous ozone on the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in apple juice of a range of pH levels, using an ozone bubble column. The pH levels investigated were 3.0, 3.5, 4.0, 4.5 and 5.0. Apple juice inoculated with E. coli strains (10(6)CFU/mL) was treated with ozone gas at a flow rate of 0.12L/min and ozone concentration...

low molecular weight organic acids are most predominant in apple juice among these components fumaric acid was not exceed more than 5 ppm. it was thought that the hplc is the best method of the determination of organic acids in the apple juice. in this study, chromatographic separation of organic acids of apple juice was obtained by preparing a sample and by applying them to acid phase for extr...

Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under study to evaluate its effect on different aspects of its application to food products. The aim of this research work was to evaluate the effect of UHPH treatments on quality characteristics of apple juice such as antioxidant capacity, polyphenol composition, vitamin C and provitamin A contents, in co...

Apple juice inoculated with alicyclobacillus acidoterrestris was treated with microwave at different power and time, and the efficacy of microwave against alicyclobacillus acidoterrestris was investigated. The results showed that alicyclobacillus acidoterrestris quantity decreased with microwave enhancement or time extension. When juice was treated with microwave at higher than 720 W and for lo...

background: appetite lowering characteristics of dairy have attracted scientists to look for its effect on energy intake particularly among children. in the present study, we tried to assess the effect of low-fat milk on total and short-term energy intake among obese boys in a randomized three-way cross-over clinical trial. methods: a total of 34 obese 10-12-year-old boys were randomized to con...

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added p...

We describe the application of enzyme-linked immunomagnetic electrochemistry (ELIME) for the rapid detection of Escherichia coli O157:H7 in buffered apple juice. The ELIME technique entails sandwiching bacterial analyte between antibody-coated magnetic beads and an alkaline phosphatase-conjugated antibody. The beads (with or without bound bacteria) were localized onto the surface of magnetized ...

Classify the apple’s internal quality is important for apple’s quality. Mould core apple is not eatable and can reduce the juice quality if used for making juice. The core tissue’s color is brown and the density of mould core apple is lower than a normal apple. This paper describes the detection of apple’s one internal quality (mould core disease) on the physical basis -density. X-ray technolog...

Patulin is a mycotoxin produced by a wide range of molds involved mainly in apple spoilage and is a health concern primarily in fresh apple juice and cider. Patulin can lead to acute, but more commonly, chronic condition when consumed at levels greater than 50 ppb that is a current regulatory standard. The toxicity and high occurrence of patulin in apple cider/juice promoted to establish tolera...

“Cajuina” is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve “cajuina” from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the ther...