EFFECT OF COMBINATION OF OZONATION AND ULTRASONICATION ON SHELF LIFE AND QUALITY OF CHERRY TOMATO
Ozone and ultrasonics are non-thermal technologies to extend the shelf life of fruits and vegetables. Ozone is a powerful oxidizer and ultrasonically generates cavitational energy that can inactivate microbes. This study aims to determine the optimal time required to perform ultrasonication, ozon...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/73991 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |