Table 2 Effects of ultrasound processing on colour attributes.

From: Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Time of sonication (min)

Intensity (W cm−2)

Colour attributes

ΔE

L*

a*

b*

0 (control)

31.75 ± 0.19A

10.91 ± 0.12A

6.47 ± 0.43A

–

2

28

32.02 ± 0.84A

11.05 ± 0.18A

6.61 ± 0.15A

0.33 ± 0.12A

5

32.49 ± 0.54A

11.02 ± 0.06A

6.90 ± 0.22A

0.86 ± 0.23A

10

32.65 ± 0.17A

11.07 ± 0.13A

7.34 ± 0.18B

1.26 ± 0.21B

2

40

32.16 ± 0.41A

11.20 ± 0.04A

6.69 ± 0.22A

0.55 ± 0.16A

5

33.11 ± 0.18B

11.07 ± 0.03A

7.37 ± 0.19B

1.64 ± 0.32B

10

34.01 ± 0.19C

11.06 ± 0.06A

7.58 ± 0.18B

2.52 ± 0.30C

  1. Values with different letters in the same column are significantly different from each other.
Back to article page