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 50<sup>0</sup>C), sonication time (10, 20 and 30 min) and sonication power (350, 400w) at a constant frequency of 24 kHz. Th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68027_29c9a11ae0a3dc89abd7fdcbf9f6b643.pdf |