The effect of ozonation time and contact time of edamame washing on color changes using the continuous type ozone washing method

Abstract

Quality of edamame is the main requirement in the export trade, one of which is the skin color. The washing technique using ozone is expected to replace the use of chlorine in suppressing the microorganism contamination, pesticides residues and maintaining its quality. The ozonation time and ozone contact time variations were used in this study using continuous washing method. The ozonation time consisted of 0.10 and 15 minutes, while the washing contact time consisted of 0, 12, 18 and 24 minutes. Each variation was repeated 3 times to obtain an average result of changes in edamame skin color. The results of the research from the washing contact time and ozone time treatment gave identical results with the treatment without washing.