Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

Abstract

The effects of sonication on pH, °Brix, titratable acidity (TA), cloud, browning index, and color parameters (L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm² and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, °Brix, and TA (p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated (R² > 0.90) to ultrasonic intensity.