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Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology

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Abstract

Freshly squeezed orange juice samples were sonicated at a constant frequency of 20 kHz for a range of processing temperatures (10–30 °C), amplitude levels (40–100%) and time (2–10 min) with pulse durations of 5 s on and 5 s off. Hunter colour values (L*, a* and b*), pH, oBrix, titratable acidity, cloud, non-enzymatic browning and ascorbic acid content were measured. Response surface methodology (RSM) based upon a three-factor, three-level Box–Behnken experimental design was used to determine the effect of independent variables. Under process conditions used in this study, no significant difference (p < 0.05) in pH, oBrix or titratable acidity was observed. Model predictions developed for Hunter colour values, cloud value, non-enzymatic browning and ascorbic acid content were closely correlated (R 2 > 0.92) to experimental data. Box–Behnken design and RSM was demonstrated to be an effective technique to model the effect of sonication on juice quality while minimising the number of experiments required.

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Acknowledgements

Funding for this research was provided under the Irish National Development Plan, through the Food Institutional Research Measure, administered by the Irish Department of Agriculture and Food.

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Authors and Affiliations

  1. School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland

    B. K. Tiwari, C. P. O’ Donnell & K. Muthukumarappan

  2. Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD, USA

    K. Muthukumarappan

  3. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

    P. J. Cullen

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  1. B. K. Tiwari
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  2. C. P. O’ Donnell
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  3. K. Muthukumarappan
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  4. P. J. Cullen
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Correspondence to P. J. Cullen.

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Tiwari, B.K., O’ Donnell, C.P., Muthukumarappan, K. et al. Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology. Food Bioprocess Technol 2, 109–114 (2009). https://doi.org/10.1007/s11947-008-0156-9

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  • DOI: https://doi.org/10.1007/s11947-008-0156-9

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