https://isiarticles.com/bundles/Article/pre/pdf/7079.pdf

Effect of thermal processing on the quality loss of pineapple juice

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 0.90) to ultrasonic intensity.

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

Freshly squeezed orange juice was subjected to sonication at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for different times (2–10 min) and pulse durations of 5 s on and 5 s off. Hunter colour values ( L ∗ , a ∗ and b ∗ ), pH, °Brix, titratable acidity, cloud value and browning index were measured. Response surface methodology (RSM) based on two factor five level central composite design was applied to determine the effect of amplitude level and sonication time on juice quality parameters. There was no significant difference ( p L ∗ , a ∗ and b ∗ ), cloud value and browning index were closely correlated to the experimental results obtained. RSM was demonstrated to be an effective technique to model the effect of sonication on juice quality while minimising the number of experiments required.

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

Improvement of color, as a quality attribute of processed pineapple puree, has been made possible by the increase in knowledge of kinetic of color change. The kinetics of color degradation of pineapple puree were investigated during heat treatment at 70–110 °C in order to cover the temperature range that used in preheat and sterilization of commercial aseptic pineapple puree. Color changes associated with heat-treated puree were monitored using Hunter colorimeter (L, a, b, total color difference—ΔE) and Browning index (A420). The changes in L and b values fitted well to the first-order kinetic model while ΔE, a value, and Browning index followed the zero-order kinetic. The dependence of the rate constant on temperature was represented by an Arrhenius equation. The results suggested that ΔE and lightness, based on activation energy, were the most sensitive measures of color change at temperature range 70–90 and 95–110 °C, respectively.

Color degradation kinetics of pineapple puree during thermal processing

https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1030&context=schfsehart

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

The effect of temperature and soluble solids (°Brix) on nonenzymatic browning in pear juice concentrate was determined by following absorbance at 420 nm (A420) over the temperature range of 50–80°C. Browning could be modeled as a zero order rate process with rates of 22.2 × 10−4 (45.2 °Brix), 36.9 × 10−4 (55.4 °Brix), 53.5 × 10−4 (65.1 °Brix) and 107 × 10−4 (72.5 °Brix) A420· min−1 at 80°C. Temperature dependence was described by the Arrhenius relationship with an average activation energy of 21.9 kcal · mole−1. Formol titration indicated a 20% loss of amino acids during heating 4.4 hr at 80°C and no loss of carbohydrates was observed after any heating period.

Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures

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Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures