Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing
Amla pulp was treated with ultrasonication technique under the different set of designed conditions in order to optimize the ultrasonic conditions. A two factor four level Taguchi design was adopted to study the effect of ultrasonic intensity (180 – 717 W/cm2) and treatment time (4 – 16 min) on the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000595 |