Abstract:

In this study, we reported the optimization of ozone sterilization conditions of Chinese northeast sauerkraut using
response surface methodology (RSM) based on a three-variable, three-level Box-Behnken design (BBD). The independent
variables were oxygen flow, current intensity and sterilization time. The optimum process parameters for sterilization of
sauerkraut were obtained as follows: oxygen flow, 3 L/min; current intensity, 0.3 A; and sterilization time, 33 min.
Experiments under these conditions showed a 2.00 (lg (CFU/g)) reduction in microbial counts, agreeing with the
predicted value of 2.01 (lg (CFU/g)). Although not dissimilar in terms of sterilization efficiency, ozone treatment was
better for the sensory quality of product, and it was less energy-consuming and consequently cost-saving than heat
treatment. It is concluded that ozone application is a promising alternative to heat sterilization in the production of
Chinese northeast sauerkraut.

Key words: Chinese northeast sauerkraut, ozone, sterilization, microbial count