Skip to main content
Quantitative Assessment of the Shelf-Life of Ozonated Apple Juice
  • Sonal Patil, Dublin Institute of Technology
  • Vasilis Valdramidis, University College Dublin
  • Brijesh Tiwari, Manchester Metropolitan University
  • Patrick Cullen, Dublin Institute of Technology
  • Paula Bourke, Dublin Institute of Technology
Document Type
Publication Date
This item is available under a Creative Commons License for non-commercial use only
Publication Details

European Food Research and Technology,
232(3), 469-477.

Available from the publisher here:

Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (103 CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for the microbial growth of control and ozonated samples during dynamic storage temperature of periodic changes from 4 to 16 °C. Two more characteristic parameters were also evaluated, the time of spoilage of the product under static temperature conditions and the temperature quotient, Q10. At lower static storage temperature (4 ºC) no spoilage occurred either for unprocessed or ozone processed apple juice. In the case of ozone processed apple juice, the shelf life was increased when compared with the controls and the Q10 was found to be 7.17, which appear much higher than that of the controls, indicating the effectiveness of ozonation for the extension of shelf-life of apple juice.
Citation Information
Valdramidis V. et al. (2011). Quantitative assessment of the shelf-life of ozonated apple juice. European Food Research and Technology, 232(3), 469-477. DOI: 10.1007/s00217-010-1416-2