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Effects of sonication on the kinetics of orange juice quality parameters.
J Agric Food Chem. 2008 Apr 09; 56(7):2423-8.JA

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Tiwari BK
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland.
Muthukumarappan K
No affiliation info available
O'Donnell CP
No affiliation info available
Cullen PJ
No affiliation info available

MeSH

BeveragesCitrus sinensisFood PreservationFruitHydrogen-Ion ConcentrationKineticsMaillard ReactionSonication

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18321054

Citation

Tiwari, B K., et al. "Effects of Sonication On the Kinetics of Orange Juice Quality Parameters." Journal of Agricultural and Food Chemistry, vol. 56, no. 7, 2008, pp. 2423-8.
Tiwari BK, Muthukumarappan K, O'Donnell CP, et al. Effects of sonication on the kinetics of orange juice quality parameters. J Agric Food Chem. 2008;56(7):2423-8.
Tiwari, B. K., Muthukumarappan, K., O'Donnell, C. P., & Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry, 56(7), 2423-8. https://doi.org/10.1021/jf073503y
Tiwari BK, et al. Effects of Sonication On the Kinetics of Orange Juice Quality Parameters. J Agric Food Chem. 2008 Apr 9;56(7):2423-8. PubMed PMID: 18321054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of sonication on the kinetics of orange juice quality parameters. AU - Tiwari,B K, AU - Muthukumarappan,K, AU - O'Donnell,C P, AU - Cullen,P J, Y1 - 2008/03/06/ PY - 2008/3/7/pubmed PY - 2008/7/11/medline PY - 2008/3/7/entrez SP - 2423 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 7 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18321054/Effects_of_sonication_on_the_kinetics_of_orange_juice_quality_parameters_ DB - PRIME DP - Unbound Medicine ER -