Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p < 0.05) change in...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000259 |