Colour degradation and quality parameters of sonicated orange juice using response surface methodology

Tiwari, Brijesh K.; Muthukumarappan, K.; O’Donnell, Colm P.; Cullen, Patrick J.

doi:10.1016/j.lwt.2007.11.016

Cited by 154 publications

(103 citation statements)

References 35 publications

(37 reference statements)

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“…L*, a*and b* values gradually increased with treatment time increase. Tiwari et al (2008) studied the visual color of sonicated orange juice and found that the color values changed with treatment time increase. In particular, a sharp increase of the b* value was reported when orange juice was treated with ultrasound for 10 min, which is similar to the results obtained in the present study.…”

Section: Effect Of Ultrasound Treatment On Visual Colormentioning

confidence: 99%

“…In recent studies about effect of sonication on apple juice (Abid et al, 2013), kasturi lime juice (Bhat et al, 2011), cantaloupe melon juice (Fonteles et al, 2012) and orange juice (Tiwari et al, 2008), ultrasound treatment technology has been proved to a desirable method of juice processing, which can avoid losses in beneficial nutrients and reduce the microbial load in the fruit juices. It is considered to be more advantageous due to its shortened processing time with lower energy consumption (Abid et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

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Section: Effect Of Ultrasound Treatment On Visual Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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“…The difference in C * and h * was however, significant between fresh and control samples, as would be expected. Differences in perceivable colour can be analytically classified as very distinct (TCD > 3), distinct (1.5 < TCD < 3) and small difference (TCD < 1.5) (30). The TCD between fresh (Day 0) and control, T1, T2, T3, T4 tomatoes were 2.88, 2.81, 3.14, 3.30, and 2.45 respectively.…”

Section: Changes In Colourmentioning

confidence: 99%

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

Misra

Keener

Bourke

et al. 2014

Journal of Bioscience and Bioengineering

249

113

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“…It is significant technique to determine interaction between responses (dependent variable) and factors (independent variable) and also to reduce number of experimental trials as compared to complete experimental design (Murphy et al 2004;Tiwari et al 2008 andGhodke et al 2009). It has been used for the simultaneous analysis of the effects of process parameters in fresh meat processing (Jakobsen and Bertelsen 2000) and also in some meat products (Desmond et al 1998;Yu 1999 andChung 2000).…”

Section: Introductionmentioning

confidence: 99%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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Colour degradation and quality parameters of sonicated orange juice using response surface methodology

Cited by 154 publications

References 35 publications

Effect of ultrasound treatment on quality and microbial load of carrot juice

Effect of ultrasound treatment on quality and microbial load of carrot juice

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

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