کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1188969 | 963502 | 2009 | 8 صفحه PDF | دانلود رایگان |
Strawberry juice samples were ozonated with processing variables of ozone concentration (1.6–7.8% w/w) and treatment time (0–10 min). Effects of processing variables on anthocyanins (P3G), ascorbic acid (AA) and colour values (L∗, a∗, and b∗) were determined. Significant reductions in anthocyanin content (98.2%) and ascorbic acid (85.8%) were observed at an ozone concentration of 7.8% w/w and a treatment time of 10 min. The changes in lightness (L∗) values and total colour difference (TCD) values were fitted well to zero-order kinetics, whereas, a∗, b∗ followed first-order kinetics. P3G and AA were fitted to first order and fraction conversion models. The rate constants for L∗, a∗, b∗ and TCD were linearly correlated with ozone concentration, whereas, P3G and AA were exponentially related.
Journal: Food Chemistry - Volume 113, Issue 4, 15 April 2009, Pages 1119–1126