Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.

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dc.contributorL. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ.
dc.creatorRIBEIRO, L. O.
dc.creatorBRIGIDA, A. I. S.
dc.creatorMATTA, V. M. da
dc.creatorFREITAS, S. P.
dc.date2016-11-28T11:11:11Z
dc.date2016-11-28T11:11:11Z
dc.date2016-11-28
dc.date2016
dc.date2017-02-14T11:11:11Z
dc.date.accessioned2026-06-30T23:09:26Z
dc.descriptionIn this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.
dc.descriptionFood: the tree that sustains life. 922.
dc.identifierIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1057303
dc.identifier.urihttp://hdl.handle.net/123456789/375356
dc.languageeng
dc.rightsopenAccess
dc.subjectUltrasound
dc.subjectPhysical-chemical characteristics
dc.subjectexperimental design
dc.titleEffect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.
dc.typeArtigo em anais e proceedings

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