AI SearchApplication of ozone for preserving selected fresh foods (Record no. 6743)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04206nas|a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260817162927.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 021226s2001 th uzm rtt 00| a1eng d |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | .b11872019 |
| 099 #9 - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | AIT Thesis no.PH-01-2 |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Nuntirut Kittiwuthichusin |
| 245 10 - TITLE STATEMENT | |
| Title | Application of ozone for preserving selected fresh foods |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bangkok : |
| Name of publisher, distributor, etc. | Asian Institute of Technology, |
| Date of publication, distribution, etc. | 2001 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 70 leaves |
| 490 1# - SERIES STATEMENT | |
| Series statement | Thesis ; |
| Volume/sequential designation | no. PH-01-2 |
| 500 ## - GENERAL NOTE | |
| General note | A thesis submitted in the partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (M.Sc.) - Asian Institute of Technology, 2001 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Direct and indirect applications of ozone to extend their shelf life of selected food products were studied. For direct application, fresh pineapple and sugarcane juices were selected while sprouted mungbean was selected for indirect application. Both juices were subjected to 3 treatments, namely, pasteurization, ozonation, and a combination of ozonation and pasteurization to evaluate the quality in terms of total plate count, sensory score, color, vitamin C (pineapple juice), and 0 Brix (sugar cane juice). Pasteurization was done at 85°C for 15 seconds. Ozonation of juices was done for three-test duration, namely, 30seconds, 4 minutes, and 8 minutes. Combination treatment comprised of ozonation for 5 seconds and pasteurization at 85°C for 15 seconds. Mungbean was soaked in various types of water, namely, tap water, heated water (60°C), ozonated water, NaOCl water, NaOCl in heated water, and NaOCI in ozonated water for soaking step. The best condition for soaking mungbean was selected for sprouting step. Mungbean was soaked in selected condition and sprinkled with various types of water, namely, tap water, Ca (OH)2 in tap water, ozonated water, Ca(OH)2 in ozonated water, NaOCl water, and Ca(OHh in NaOCI water. Sprouted mungbean in both steps was evaluated in terms of length, width, sensory score, and crispness. It was found that ozone could not replace conventional pasteurization method for preserving fruit juices as it caused discoloration, lose of original flavor, poor taste, and lower efficiency to eliminate microbial populations as compare to pasteurization. For indirect application, it was found that sprouted mungbean soaked in ozonated water had the highest germination rate. However, sprouted mungbean soaked in ozonated water showed poor appearance due to higher respiration rate. Sprouted mungbean produced by soaking in NaOCl+03 water showed the best performance. It had short and thick hypocotyl and crispness than soaked in tap water. It was also found that sprouted mungbean sprinkled with ozonated water was the best appearance as judged by the panelists. Therefore, to obtain the best quality sprouted mungbean, mungbean should be soaked in NaOCl+0 3 water and sprinkled with ozonated water |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Preservation |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ozone |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food preferences |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jindal, Vinod Kumar, |
| Relator term | Chairperson |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Athapol Noomhorm, |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rakshit, Sudip Kumar, |
| Relator term | Examination Committee |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Partial Scholarship of AIT, |
| Relator term | Scholarship donor |
| 810 2# - SERIES ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Asian Institute of Technology. |
| Title of a work | Thesis ; |
| Volume/sequential designation | no. PH-01-2 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Full-Text |
| Uniform Resource Identifier | <a href="http://203.159.5.9/ait-thesis/detail.php?q=B09175">http://203.159.5.9/ait-thesis/detail.php?q=B09175</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b11872019 |
| b | mnait |
| c | u |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) | |
| a | 240403 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| Operator's initials, OID (RLIN) | 0 |
| Cataloger's initials, CIN (RLIN) | 021226 |
| First date, FD (RLIN) | m |
| -- | a |
| -- | u |
| -- | 0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnait |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnait |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 20-AIT Publication |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 40-Archives |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050120684815 |
| CREATED | CREATED : 2002-12-26 |
| RECORD Id | RECORD # : i12310670 |
| LPATRON | LPATRON : 1020293 |
| LCHKIN | LCHKIN : 2009-03-07 |
| RENEWALS | # RENEWALS : 0 |
| -- | # OVERDUE : 0 |
| -- | IUSE3 : 0 |
| -- | TOT CHKOUT : 3 |
| -- | TOT RENEW : 0 |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050120684732 |
| CREATED | CREATED : 2002-12-26 |
| RECORD Id | RECORD # : i12310682 |
| LPATRON | LPATRON : 1012606 |
| LCHKIN | LCHKIN : 2009-06-25 |
| RENEWALS | # RENEWALS : 0 |
| -- | # OVERDUE : 0 |
| -- | IUSE3 : 0 |
| -- | TOT CHKOUT : 5 |
| -- | TOT RENEW : 1 |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050160005707 |
| CREATED | CREATED : 2016-03-24 |
| RECORD Id | RECORD # : i12907376 |
| LPATRON | LPATRON : 0 |
| LCHKIN | LCHKIN : - |
| RENEWALS | # RENEWALS : 0 |
| -- | # OVERDUE : 0 |
| -- | IUSE3 : 0 |
| -- | TOT CHKOUT : 0 |
| -- | TOT RENEW : 0 |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | AIT Publications | 17/08/2026 | 50.00 | AIT Thesis no.PH-01-2 | 30050120684815 | 17/08/2026 | 1 | 17/08/2026 | 20-AIT Publication | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | AIT Publications | 17/08/2026 | 50.00 | AIT Thesis no.PH-01-2 | 30050120684732 | 17/08/2026 | 2 | 17/08/2026 | 20-AIT Publication | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 17/08/2026 | AIT Thesis no.PH-01-2 | 30050160005707 | 17/08/2026 | 17/08/2026 | 40-Archives |