The values for L*, a*, b*, C* and ∆E were modeled as a function of the PH. Due to the behavior observed (Fig. 8), a power-type function with an initial value (related to the original properties of the tomato juice, i.e., those processed at 0 MPa) was used to model the parameters. This is in agreement with the models obtained by Augusto et al. (2012b) and the results obtained can be seen in Table 2. The function showed good coefficient of determination (R2 > 0.98) with the experimental values and highlighted the asymptotic effect of the PH, whose main effects are observed at lower PH values. Moreover, the mean value of the hue parameter was also considered (h = 36.73).