Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice

Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice

In this study carrot juice samples were sonicated according to a D-optimal design response surface with different treatment of sonication temperature (25, 37.5 and 500C), sonication time (10, 20 and 30 min) and sonication power (350, 400w) at a constant frequency of 24 kHz. The results showed that u...

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Veröffentlicht in:Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī 2014-10, Vol.3 (3), p.267-282
Hauptverfasser: Ali Ayaseh, Mohammad Alizadeh, Mohsen Esmaiili, Abbas Mehrdad, Yousef Javadzadeh
Format: Artikel
Sprache:per
Schlagworte:
carrot juice
color parameters
peroxidase
sonication
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Zusammenfassung:In this study carrot juice samples were sonicated according to a D-optimal design response surface with different treatment of sonication temperature (25, 37.5 and 500C), sonication time (10, 20 and 30 min) and sonication power (350, 400w) at a constant frequency of 24 kHz. The results showed that ultrasound temperature (P
ISSN:2252-0937
2538-2357
DOI:10.22101/jrifst.2014.10.23.336