Effects of sonication on the kinetics of orange juice quality parameters.
Identifieur interne : 002052 ( Main/Exploration ); précédent : 002051; suivant : 002053Effects of sonication on the kinetics of orange juice quality parameters.
Auteurs : B K Tiwari [Irlande (pays)] ; K. Muthukumarappan ; C P O'Donnell ; P J CullenSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2008.
English descriptors
- KwdEn :
- MESH :
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- methods : Food Preservation.
- Hydrogen-Ion Concentration, Kinetics, Maillard Reaction, Sonication.
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 < 0.05) 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.
DOI: 10.1021/jf073503y
PubMed: 18321054
Affiliations:
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Le document en format XML
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Muthukumarappan</name></author><author><name sortKey="O Donnell, C P" sort="O Donnell, C P" uniqKey="O Donnell C" first="C P" last="O'Donnell">C P O'Donnell</name></author><author><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="RBID">pubmed:18321054</idno><idno type="pmid">18321054</idno><idno type="doi">10.1021/jf073503y</idno><idno type="wicri:Area/PubMed/Corpus">000A63</idno><idno type="wicri:Area/PubMed/Curation">000A63</idno><idno type="wicri:Area/PubMed/Checkpoint">000A63</idno><idno type="wicri:Area/Ncbi/Merge">000802</idno><idno type="wicri:Area/Ncbi/Curation">000802</idno><idno type="wicri:Area/Ncbi/Checkpoint">000802</idno><idno type="wicri:doubleKey">0021-8561:2008:Tiwari B:effects:of:sonication</idno><idno type="wicri:Area/Main/Merge">002110</idno><idno type="wicri:Area/Main/Curation">002052</idno><idno type="wicri:Area/Main/Exploration">002052</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Effects of sonication on the kinetics of orange juice quality parameters.</title><author><name sortKey="Tiwari, B K" sort="Tiwari, B K" uniqKey="Tiwari B" first="B K" last="Tiwari">B K Tiwari</name><affiliation wicri:level="1"><nlm:affiliation>School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin</wicri:regionArea><wicri:noRegion>Dublin</wicri:noRegion></affiliation></author><author><name sortKey="Muthukumarappan, K" sort="Muthukumarappan, K" uniqKey="Muthukumarappan K" first="K" last="Muthukumarappan">K. Muthukumarappan</name></author><author><name sortKey="O Donnell, C P" sort="O Donnell, C P" uniqKey="O Donnell C" first="C P" last="O'Donnell">C P O'Donnell</name></author><author><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Citrus sinensis (chemistry)</term><term>Food Preservation (methods)</term><term>Fruit (chemistry)</term><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Maillard Reaction</term><term>Sonication</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Maillard Reaction</term><term>Sonication</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><affiliations><list><country><li>Irlande (pays)</li></country></list><tree><noCountry><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name><name sortKey="Muthukumarappan, K" sort="Muthukumarappan, K" uniqKey="Muthukumarappan K" first="K" last="Muthukumarappan">K. Muthukumarappan</name><name sortKey="O Donnell, C P" sort="O Donnell, C P" uniqKey="O Donnell C" first="C P" last="O'Donnell">C P O'Donnell</name></noCountry><country name="Irlande (pays)"><noRegion><name sortKey="Tiwari, B K" sort="Tiwari, B K" uniqKey="Tiwari B" first="B K" last="Tiwari">B K Tiwari</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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