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General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.
Users may download and print one copy of any publication from the public portal for the purpose of private study or research.
You may not further distribute the material or use it for any profit-making activity or commercial gain
You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.
Downloaded from orbit.dtu.dk on: Oct 11, 2020
Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM
Published in:Journal of Food Science and Technology
Link to article, DOI:10.1007/s13197-018-3159-1
Publication date:2018
Document VersionPeer reviewed version
Link back to DTU Orbit
Citation (APA):Abedelmaksoud, T., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2018). Optimizationof ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice usingRSM. Journal of Food Science and Technology, 55(7), 2420-2428. https://doi.org/10.1007/s13197-018-3159-1
improved using OH compared to CH. These results indicated that OH could be used as a mild thermal 330
treatment for inactivation of PPO as well as improving the quality characteristics of NFC apple juice. 331
Declaration of interest 332
The authors have no competing interests. 333
334
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List of Tables
Table 1 Three level factorial with experimental values of response variable (PPO activity)
Table 2 Analysis variance (ANOVA) and significant coefficient for PPO activity
Table 3 PPO activity and color values (L*, a*, b* & ΔE) of ohmic and conventionally heated apple juice
Table 4 Total phenolic content (TPC), ascorbic acid (AA), total carotenoids content (TCC), cloud value,
total soluble solids (TSS), titrable acidity (TA), electric conductivity (EC) and viscosity of ohmic
and conventionally heated apple juice
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List of Figures
Fig 1 Diagram of the experimental lab scale ohmic heating set ( P- power supply (0-230 V, 60 Hz); 1-ohmic
heating chamber; T- titanium electrodes; 3-thermocouple probe (K-type); 4- start for power; 5-stop for power)
Fig 2 (a) Effect of ohmic heating (OH) parameters (voltage gradient and temperature) on the PPO activity–
response surface and contour plots. Blue indicates lower PPO activity and red indicates higher PPO activity.
(b) Perturbation plot showing the relative significance of factors on the PPO activity.
Fig 3 Temperature profile during ohmic heating (OH) of apple juice at 30 V/cm, 35 V/cm, 40 V/cm and