The influence of ozone dosage, exposure time and contact temperature of ozone in controlling food quality (case study: tofu)

13th Joint Conference on Chemistry

Karamah, Eva Fathul^1 ; Najeges, Rana Rezeki^1 ; Zahirsyah, Muhammad Zaki^1

Department of Chemical Engineering, Universitas Indonesia, Kampus UI, Depok

16424, Indonesia^1

关键词: Contact temperature;    Escherichia coli bacteria;    Exposure-time;    Mesophilic;    Ozonated water;    Quality standard;    Solubility in waters;    Tofu;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/509/1/012117/pdf
DOI  :  10.1088/1757-899X/509/1/012117

来源: IOP

【 摘 要 】

Tofu is one of the common foods consumed by the people of Indonesia, therefore to be classified as safe and feasible to be consumed, certain quality standard is needed. This research is about the effect of the dose of ozone in the ozonated water as well as the exposure time and contact temperature of ozone in controlling quality of Tofu. The quality standard of Tofu is detected from the decrease in the number of Escherichia coli bacteria and total aerobic mesophyll bacteria, the increase of the pH value to the decrease in the amount of protein in Tofu. The study was conducted by testing the productivity of ozonator, testing the ozone solubility in water, and storing Tofu in the ozonated water. 50 gram of Tofu was carried out for 40, 80, 120 minutes at 8°C, 37°C incubator temperature, and room temperature (25°C) with ozone dosage variation and storage in refrigerator temperature (8°C) for 7 days. The result shows that the highest ozone dosage (0.28 mg/L) can eliminate bacteria up to 1 log cfu/g. The best temperature to store tofu in ozonated water is the lowest amongst all, which is 8°C. The longer the tofu being exposed with ozone; the higher number of bacteria will be eliminated.