Development of Ozonated Water Technology to Inhibit Enzymatic Browning of “Mang-Koot-Cut”
DOI:
https://doi.org/10.48048/tis.2022.3477Keywords:
Ozonizer, Ozonated water, Enzymatic browning reaction, Mang-Koot-Cut, Color valuesAbstract
This work aim to produce high-concentration ozonated water using a dielectric barrier discharge for inhibiting the enzymatic browning of Mang-Koot-Cut. The ozonizer was composed of radio frequency (RF) powered mesh electrode and grounded water electrode that sandwiched a Pyrex glass tube as the dielectric material. The discharge of air flowing through the ozonizer generated ozone gas. The optimal flow rate was 2 L/min. A venturi injector caused an effective mixing between ozone gas and water to obtain ozonated water. The RF power, discharge time and airflow rate controlled the dissolved ozone concentration. Ozonated water with dissolved ozone concentrations greater than 0.2 ppm could reduce the browning reaction of Mang-Koot-Cut. Measurement of the color values L*, a* and b* showed that ozonated water could delay the browning of Mang-Koot-Cut. The results exhibited the possibility of using ozonated water to reduce the browning activity in Mang-Koot-Cut as a substitute for chemicals that are harmful to health. Ozonated water is green chemistry with no toxic residues.
HIGHLIGHTS
- The developed ozonated water production system can generate a concentration of about 0.3 ppm
- Ozonated water can inhibit the enzymatic browning reaction caused by the PPO enzyme and phenol compounds
GRAPHICAL ABSTRACT
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