Effect of sonication on colour,ascorbic acid and yeast inactivation in tomato juice |
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| Authors: | A.O. Adekunte,B.K. Tiwari,P.J. Cullen,A.G.M. Scannell,C.P. O&rsquo Donnell |
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| Affiliation: | 1. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College, Belfield, Dublin 4, Ireland;2. The Manchester Metropolitan University, Department of Food and Tourism Management, Hollings Faculty, Old Hall Lane, Manchester, M14 6HR, UK;3. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland;4. Food Science, UCD School of Agriculture, Food Science and Veterinary Medicine, University College, Belfield, Dublin 4, Ireland |
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| Abstract: | Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0 μm) at a constant frequency of 20 kHz for treatment 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, ascorbic acid and yeast inactivation were measured. No significant differences (p < 0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant (p < 0.05) with low standard errors and high coefficients of determination (R2). Model predictions for critical quality parameters of Hunter colour values (L∗, a∗ and b∗), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained. |
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| Keywords: | Tomato juice Ascorbic acid Ultrasound Yeast inactivation |
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