Effects of sonication on the kinetics of orange juice quality parameters.
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 < 0.05) 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*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity.
Tiwari
B K
BK
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland.
Muthukumarappan
K
K
O'Donnell
C P
CP
Cullen
P J
PJ
D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D015416:Maillard Reaction; D013010:Sonication