Abstract
Abstract Ascorbic acid degradation kinetics of sonicated orange juice during storage were determined and compared to thermally pasteurised samples. Acoustic energy densities (AED) ranging from 0.30 to 0.81 W/mL and treatment times of 2–10 min were investigated. The degradation kinetics of sonicated samples followed first-order kinetics ( R 2 ≥ 0.91) during processing. During storage ascorbic acid degradation of sonicated samples followed the Weibull model ( R 2 ≥ 0.97) with β values ranging from 0.662 to 0.697. Comparatively, first-order degradation kinetics were observed during storage for thermally pasteurised ( R 2 = 0.98) and control samples ( R 2 = 0.96). Increased shelf life based on ascorbic acid retention was found for sonicated samples compared to thermally pasteurised samples. Predicted shelf life for sonicated orange juice ranged from 27 to 33 days compared to 19 days for thermally pasteurised juice during storage at 10 °C. These results indicate that sonication results in enhanced retention of ascorbic acid in orange juice during storage compared to thermal processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
