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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Ist Teil von
Food chemistry, 2010-10, Vol.122 (3), p.500-507
Ort / Verlag
Kidlington: Elsevier Ltd
Erscheinungsjahr
2010
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
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 (
R
2). 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.