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

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 449-454

  Valdramidis, V P ^a   Cullen, P J ^a   Tiwari, B K ^b   O'Donnell, C P ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Ascorbic acid; Modelling; Non enzymatic browning; Ultrasound

Indexed keywords

ANTAGONISTIC EFFECTS; ARRHENIUS; ASCORBIC ACID; ASCORBIC ACIDS; BEST FIT; CONSTANT FREQUENCY; CONTOUR PLOT; FIRST ORDER; FOOD INDUSTRIES; LOW TEMPERATURES; MODELLING; MONOTONIC BEHAVIOUR; NON-ENZYMATIC BROWNING; OPTIMAL PROCESSING; ORANGE JUICE; POLYNOMIAL MODELS; PROCESSING FACTORS; PROCESSING VARIABLES; QUALITY DATA; SECOND-ORDER POLYNOMIAL; SYNERGISTIC EFFECT; ULTRASONIC PROCESSOR; ULTRASOUND;

ACOUSTIC WAVES; DEGRADATION; DETERIORATION; FRUIT JUICES; KETONES; ORGANIC ACIDS; THERMAL EFFECTS; ULTRASONICS;

RATE CONSTANTS;

EID: 70349786467     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.025     Document Type: Article

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