|Title: ||Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice|
|Citation: ||Food Chemistry, 2010, vol. 122, no. 3, pp. 500-507|
|Issue Date: ||11-Aug-2010 |
|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.|
|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|
|Appears in Collections: ||Food, Nutrition and Hospitality|
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