Modelling colour degradation of orange juice by ozone treatment using response surface methodology

Response surface methodology was used to investigate the main effects and interactions of ozonation on orange juice colour degradation. A Box–Behnken experimental design was employed with control variables of gas flow rate (0–0.25Lmin−1), ozone concentration (1.2–4.8%w/w) and treatment time (2–10min...

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Bibliographic Details
Published in:Journal of food engineering 2008-10, Vol.88 (4), p.553-560
Main Authors: Tiwari, B.K., Muthukumarappan, K., O’ Donnell, C.P., Cullen, P.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Color
Colour
Colour degradation
Degradation
equations
experimental design
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gases
General aspects
Juices
Mathematical models
Orange juice
Oranges
ozonation
Ozone
Response surface methodology
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Summary:Response surface methodology was used to investigate the main effects and interactions of ozonation on orange juice colour degradation. A Box–Behnken experimental design was employed with control variables of gas flow rate (0–0.25Lmin−1), ozone concentration (1.2–4.8%w/w) and treatment time (2–10min). Predicted models were found to be significant (p
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2008.03.021