Effects of Sonication on the Kinetics of Orange Juice Quality Parameters
Journal of Agricultural and Food Chemistry2008Vol. 56(7), pp. 2423–2428
Citations Over TimeTop 10% of 2008 papers
Abstract
The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) 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/cm2 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 0.90) to ultrasonic intensity.
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