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Effect of sonication on orange juice quality parameters during storage

Authors

  • Brijesh K. Tiwari,

    1.  Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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  • Colm P. O’ Donnell,

    1.  Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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  • Kasiviswanath Muthukumarappan,

    1.  Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    2.  Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD, USA
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  • Patrick J. Cullen

    Corresponding author
    1.  School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland
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*Fax: +353 1 4024495; e-mail: pjcullen@dit.ie

Summary

Freshly squeezed orange juice was sonicated at various amplitude levels (40%, 70%, 100%), treatment times (2, 6 and 10 min) at a constant frequency of 20 kHz. Samples were stored for periods of up to 30 days at 10 °C. The combined effect of amplitude level, treatment time and storage period on pH, oBrix, titratable acidity, colour values (L*, a*, b*), non-enzymatic browning (NEB), cloud value and ascorbic acid content were investigated. Second order polynomial models were employed to investigate the effect of independent variables. No significant differences (P < 0.05) in oBrix and titratable acidity were observed. Significant changes were observed in juice pH and colour values. During storage NEB increased while both cloud value and ascorbic acid content decreased. Predictive models developed for colour values, cloud value, NEB and ascorbic acid content were highly significant and were closely correlated to experimental data. Degradation mechanisms are proposed for the key quality parameters.

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