Effects of sonication on the kinetics of orange juice quality parameters

被引：212

作者：

Tiwari, B. K. ^{[2
]}

Muthukumarappan, K. ^{[2
,3
]}

O'Donnell, C. P. ^{[2
]}

Cullen, P. J. ^{[1
]}

机构：

[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland

[2] Univ Coll Dublin, Sch Agr Food Sci & Vet Med, Dublin 2, Ireland

[3] S Dakota State Univ, Dept Agr & Biosyst Engn, Brookings, SD 57007 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 07期

关键词：

ultrasonic intensity; sonication; browning index; color degradation;

D O I：

10.1021/jf073503y

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters (L-star, a(star), and b(star)) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm(2) and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA (p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L-star, a(star), and b(star) values followed zero-order kinetics. Reaction rate constants were linearly correlated (R-2 > 0.90) to ultrasonic intensity.

引用

页码：2423 / 2428

页数：6

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