Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

2.50
Hdl Handle:
http://hdl.handle.net/2173/109461
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
URI:
http://hdl.handle.net/2173/109461
DOI:
10.1016/j.foodchem.2010.01.026
Additional Links:
http://www.elsevier.com/locate/foodchem
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; Ultrasound; Yeast inactivation
ISSN:
0308-8146; 1873-7072

Full metadata record

DC FieldValue Language
dc.contributor.authorAdekunte, A. O.en
dc.contributor.authorTiwari, Brijeshen
dc.contributor.authorCullen, P. J.en
dc.contributor.authorScannell, Amaliaen
dc.contributor.authorO’Donnell, C. P.en
dc.date.accessioned2010-08-11T13:59:10Z-
dc.date.available2010-08-11T13:59:10Z-
dc.date.issued2010-08-11T13:59:10Z-
dc.identifier.citationFood Chemistry, 2010, vol. 122, no. 3, pp. 500-507en
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.doi10.1016/j.foodchem.2010.01.026-
dc.identifier.urihttp://hdl.handle.net/2173/109461-
dc.descriptionFull-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.en
dc.description.abstractPower 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.en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urlhttp://www.elsevier.com/locate/foodchemen
dc.subjectTomato juiceen
dc.subjectAscorbic aciden
dc.subjectUltrasounden
dc.subjectYeast inactivationen
dc.titleEffect of sonication on colour, ascorbic acid and yeast inactivation in tomato juiceen
dc.typeArticleen
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