Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree

Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree

This study aimed to investigate the effect of ultrasonic frequencies (21 and 35 kHz) on the physical properties of carrot puree at different concentrations (9, 12, and 21 °Brix). The viscosity, total soluble content, density, color, and β-carotene content were tested. It was found that the viscosity...

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Bibliographic Details
Main Authors: Emilia Janiszewska-Turak, Iwona Sitkiewicz, Monika Janowicz
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
different concentration
sonication
rheology
color
density
<i>β</i>-carotene
Online Access:https://www.mdpi.com/2076-3417/14/22/10466
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