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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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| Published in: | Journal of food engineering 2008-10, Vol.88 (4), p.553-560 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c398t-6b3343b87c94e804f5d3ae73a799e7ec48f1f8ba1063aead5aa953eccb51e0043 |
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| cites | cdi_FETCH-LOGICAL-c398t-6b3343b87c94e804f5d3ae73a799e7ec48f1f8ba1063aead5aa953eccb51e0043 |
| container_end_page | 560 |
| container_issue | 4 |
| container_start_page | 553 |
| container_title | Journal of food engineering |
| container_volume | 88 |
| creator | Tiwari, B.K. Muthukumarappan, K. O’ Donnell, C.P. Cullen, P.J. |
| description | 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 |
| doi_str_mv | 10.1016/j.jfoodeng.2008.03.021 |
| format | article |
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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<0.001) with regression coefficients of 0.97, 0.97, 0.99, 0.99, 0.99, 0.98 for L∗, a∗, b∗, chroma, TCD, hue, respectively. Predicted values of colour parameters obtained using model equations were in good agreement with the experimental values. Gas flow rate, ozone concentration and treatment time were found to be critical factors influencing colour degradation. This study showed that Box–Behnken design and response surface methodology could be employed to model colour degradation parameters of ozonated orange juice while minimising the number of experiments required.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2008.03.021</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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. 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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<0.001) with regression coefficients of 0.97, 0.97, 0.99, 0.99, 0.99, 0.98 for L∗, a∗, b∗, chroma, TCD, hue, respectively. Predicted values of colour parameters obtained using model equations were in good agreement with the experimental values. Gas flow rate, ozone concentration and treatment time were found to be critical factors influencing colour degradation. This study showed that Box–Behnken design and response surface methodology could be employed to model colour degradation parameters of ozonated orange juice while minimising the number of experiments required.</description><subject>Biological and medical sciences</subject><subject>Color</subject><subject>Colour</subject><subject>Colour degradation</subject><subject>Degradation</subject><subject>equations</subject><subject>experimental design</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gases</subject><subject>General aspects</subject><subject>Juices</subject><subject>Mathematical models</subject><subject>Orange juice</subject><subject>Oranges</subject><subject>ozonation</subject><subject>Ozone</subject><subject>Response surface methodology</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu1DAQhi0EEkvpK4AviFPCOE5i-waqClQq4tD2bDnOODjK2oudIG2fHq-2cO1pJOv7_xl_hLxjUDNg_ae5nl2MI4apbgBkDbyGhr0gOyYFrzoh4CXZQdNDJYVoX5M3Oc8A0EHT7MjwoySXxYeJ2rjELdERp2RGs_oYaHQ0JhMmpPPmLdLhSONjDEjXhGbdY1jplk_ZhPkQQ0aat-RMIfe4_opjaZyOb8krZ5aMl0_zgjx8vb6_-l7d_vx2c_XltrJcybXqB85bPkhhVYsSWteN3KDgRiiFAm0rHXNyMAz68m7GzhjVcbR26BgCtPyCfDz3HlL8vWFe9d5nWz5nAsYta6l6JjvWQyH7M2lTzDmh04fk9yYdNQN9cqpn_c-pPjnVwHVxWoIfnlaYbM3iihvr8_90A7ws6U_c-zPnTNRmSoV5uGuA8dKllOpEIT6fCSxG_nhMOluPweLoE9pVj9E_d8xfHSeb-A</recordid><startdate>20081001</startdate><enddate>20081001</enddate><creator>Tiwari, B.K.</creator><creator>Muthukumarappan, K.</creator><creator>O’ Donnell, C.P.</creator><creator>Cullen, P.J.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. 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Psychology</topic><topic>gases</topic><topic>General aspects</topic><topic>Juices</topic><topic>Mathematical models</topic><topic>Orange juice</topic><topic>Oranges</topic><topic>ozonation</topic><topic>Ozone</topic><topic>Response surface methodology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tiwari, B.K.</creatorcontrib><creatorcontrib>Muthukumarappan, K.</creatorcontrib><creatorcontrib>O’ Donnell, C.P.</creatorcontrib><creatorcontrib>Cullen, P.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tiwari, B.K.</au><au>Muthukumarappan, K.</au><au>O’ Donnell, C.P.</au><au>Cullen, P.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modelling colour degradation of orange juice by ozone treatment using response surface methodology</atitle><jtitle>Journal of food engineering</jtitle><date>2008-10-01</date><risdate>2008</risdate><volume>88</volume><issue>4</issue><spage>553</spage><epage>560</epage><pages>553-560</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>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<0.001) with regression coefficients of 0.97, 0.97, 0.99, 0.99, 0.99, 0.98 for L∗, a∗, b∗, chroma, TCD, hue, respectively. Predicted values of colour parameters obtained using model equations were in good agreement with the experimental values. Gas flow rate, ozone concentration and treatment time were found to be critical factors influencing colour degradation. This study showed that Box–Behnken design and response surface methodology could be employed to model colour degradation parameters of ozonated orange juice while minimising the number of experiments required.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2008.03.021</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of food engineering, 2008-10, Vol.88 (4), p.553-560 |
| issn | 0260-8774 1873-5770 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| 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 |
| title | Modelling colour degradation of orange juice by ozone treatment using response surface methodology |
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