Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning
of the juice and fermentation. To address this issue, ozonation of the juice has been …

The increasing consumer demand for higher quality fruit juices has encouraged the use of
non-thermal processing to extend the shelf life of perishable juice, watermelon juice. Ozone …

Ultrafiltration followed by ozonation were adopted as non-thermal methods for sugarcane
juice (SJ) treatment. The applicability of multi-objective genetic algorithm (MOGA) as an …

Non-thermal processing has been developed to increase the quality and storage life of fruit
juices in response to consumer desire. Ozonation is a recently developed method that …

Ozone treatment is a non-thermal technology with promising applications in food
processing. The objective of this study was to evaluate the effect of gaseous ozone at a …

Consumer demand for higher-quality fruit juices has resulted in the development of non-
thermal processing to extend the shelf life of fruit juices. Ozonation is a novel technique …

Thermal processing is the most widely adopted technology for preservation of juices;
however, it is associated with significant changes in nutritional quality and flavor …

Tomato juice samples were ozonated with control variables of ozone concentration (1.6–
7.8% w/w) and treatment time (0–10 min). Effects of ozone processing variables on quality …

Apple juice samples were ozonated with processing variables of ozone concentration (1–
4.8% w/w) and processing time (0–10min). Effects of processing variables on colour values …

This paper reviews the efficacy of ozone an emerging non-thermal food preservation
technique for fruit juices and highlights changes in key microbial, quality and nutritional …