English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Passion fruit juice (PFJ) is very susceptible to thermal degradation and may benefit from processing by non-thermal methods such as sonication. This study pursued to test the effect of sonication on sensory quality and related chemical compounds of PFJ during refrigerated storage. Treatment conditions were those of a previous study where a microbiologically stable PFJ was achieved. The effect of ultrasound (20 kHz, 263 W, 89.25 µm) on sensory quality, oBrix, total titratable acidity (TTA), oBrix/TTA and reducing and total sugars of PFJ during storage at 4 oC up to 10 days was studied. Sonication did not cause significant (P>0.05) effects on TTA, oBrix/TTA and reducing sugars but significantly (P 0.05) than that of non-sonicated juice. Results indicate that sonication of PFJ is a treatment that does not affect the global sensory quality of the product.

Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage