期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 15, 页码 6416-6422出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf800515e
关键词
ozone; orange juice; color degradation; ascorbic acid degradation
Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min(-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values (L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB (p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness (L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration (R-2 = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated (R-2 = 0.94-0-98).
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