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espace at MMU > Faculties > Hollings Faculty > Food, Nutrition and Hospitality > Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

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Title: Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Authors: Adekunte, A. O.
Tiwari, Brijesh
Cullen, P. J.
Scannell, Amalia
O’Donnell, C. P.
Citation: Food Chemistry, 2010, vol. 122, no. 3, pp. 500-507
Publisher: Elsevier
Issue Date: 11-Aug-2010
DOI: 10.1016/j.foodchem.2010.01.026
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Abstract: Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0 μm) at a constant frequency of 20 kHz for treatment times (2–10 min) and pulse durations of 5 s on and 5 s off. Hunter colour values (L*, a* and b*), pH, °Brix, titratable acidity, ascorbic acid and yeast inactivation were measured. No significant differences (p < 0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant (p < 0.05) with low standard errors and high coefficients of determination (R2). Model predictions for critical quality parameters of Hunter colour values (L*, a* and b*), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained.
Type: Article
Language: en
Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Food Chemistry, published by and copyright Elsevier.
Keywords: Tomato juice
Ascorbic acid
Yeast inactivation
ISSN: 0308-8146
Appears in Collections: Food, Nutrition and Hospitality

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