Source:http://linkedlifedata.com/resource/pubmed/id/18321054
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
7
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| pubmed:dateCreated |
2008-4-2
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| pubmed:abstractText |
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.
|
| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:status |
MEDLINE
|
| pubmed:month |
Apr
|
| pubmed:issn |
0021-8561
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| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:day |
9
|
| pubmed:volume |
56
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| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
2423-8
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| pubmed:meshHeading |
pubmed-meshheading:18321054-Beverages,
pubmed-meshheading:18321054-Citrus sinensis,
pubmed-meshheading:18321054-Food Preservation,
pubmed-meshheading:18321054-Fruit,
pubmed-meshheading:18321054-Hydrogen-Ion Concentration,
pubmed-meshheading:18321054-Kinetics,
pubmed-meshheading:18321054-Maillard Reaction,
pubmed-meshheading:18321054-Sonication
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| pubmed:year |
2008
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| pubmed:articleTitle |
Effects of sonication on the kinetics of orange juice quality parameters.
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| pubmed:affiliation |
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland.
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| pubmed:publicationType |
Journal Article
|