Effect of in-package gaseous ozone treatment on shelf life of blanched potato strips during refrigerated storage

Manolya E. Oner, Paul N. Walker, Ali Demirci

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The effect of in-package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5% CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5%, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30- and 15-min continuous ozone-treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone-treated blanched strips. These results indicate that in-package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.

Original languageEnglish (US)
Pages (from-to)406-412
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume46
Issue number2
DOIs
StatePublished - Feb 1 2011

Fingerprint

ozonation
Ozone
Solanum tuberosum
shelf life
potatoes
ozone
microbial growth
bags
color
Color
boiling
Growth
gases
Boiling liquids
air
Gases
Air

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

@article{8e2c8aabdc7e4a2aa25e2dace1eae677,
title = "Effect of in-package gaseous ozone treatment on shelf life of blanched potato strips during refrigerated storage",
abstract = "The effect of in-package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5{\%} CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5{\%}, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30- and 15-min continuous ozone-treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone-treated blanched strips. These results indicate that in-package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.",
author = "Oner, {Manolya E.} and Walker, {Paul N.} and Ali Demirci",
year = "2011",
month = "2",
day = "1",
doi = "10.1111/j.1365-2621.2010.02503.x",
language = "English (US)",
volume = "46",
pages = "406--412",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
number = "2",

}

Effect of in-package gaseous ozone treatment on shelf life of blanched potato strips during refrigerated storage. / Oner, Manolya E.; Walker, Paul N.; Demirci, Ali.

In: International Journal of Food Science and Technology, Vol. 46, No. 2, 01.02.2011, p. 406-412.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of in-package gaseous ozone treatment on shelf life of blanched potato strips during refrigerated storage

AU - Oner, Manolya E.

AU - Walker, Paul N.

AU - Demirci, Ali

PY - 2011/2/1

Y1 - 2011/2/1

N2 - The effect of in-package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5% CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5%, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30- and 15-min continuous ozone-treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone-treated blanched strips. These results indicate that in-package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.

AB - The effect of in-package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5% CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5%, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30- and 15-min continuous ozone-treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone-treated blanched strips. These results indicate that in-package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.

UR - http://www.scopus.com/inward/record.url?scp=78651377881&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78651377881&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.2010.02503.x

DO - 10.1111/j.1365-2621.2010.02503.x

M3 - Article

AN - SCOPUS:78651377881

VL - 46

SP - 406

EP - 412

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 2

ER -