Influence of ozone on properties of jams

Ľ. Polívka, E. Fendrich and B. Škárka
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Ľ. Polívka: Department of Environmental and Safety Engineering, Faculty of Material Technology, Slovak Technical University, Trnava, Slovak Republic
E. Fendrich: Department of Environmental and Safety Engineering, Faculty of Material Technology, Slovak Technical University, Trnava, Slovak Republic
B. Škárka: Department of Environmental and Safety Engineering, Faculty of Material Technology, Slovak Technical University, Trnava, Slovak Republic

Czech Journal of Food Sciences, 2002, vol. 20, issue 3, 113-115

Abstract: The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.

Keywords: ozone; fruit jams; sensoric properties; yoghurt (search for similar items in EconPapers)
Date: 2002
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:20:y:2002:i:3:id:3520-cjfs

DOI: 10.17221/3520-CJFS

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