Color was measured by using a Minolta colorimeter (model CR400;
Minolta Co., Osaka, Japan). The values forL*,a* andb* were recorded
to evaluate the color changes of apple juice after each treatment with
heat or combination of ozone and heat. Untreated apple juice was
used as the control. A 2 ml of sample was poured into the bottom half
of the measurement equipment. The measuring head of the colorimeter
was placed on top of the measurement equipment. Before measurement, the treated juice was cooled to about 15 °C by dipping the bottle
in crushed ice. The parameterL* is a measure of lightness,a*isanindicator of redness, and the parameterb* is a measure of yellowness. All
measurements were performed in triplicate
Color was measured by using a Minolta colorimeter (model CR400;Minolta Co., Osaka, Japan). The values forL*,a* andb* were recordedto evaluate the color changes of apple juice after each treatment withheat or combination of ozone and heat. Untreated apple juice wasused as the control. A 2 ml of sample was poured into the bottom halfof the measurement equipment. The measuring head of the colorimeterwas placed on top of the measurement equipment. Before measurement, the treated juice was cooled to about 15 °C by dipping the bottlein crushed ice. The parameterL* is a measure of lightness,a*isanindicator of redness, and the parameterb* is a measure of yellowness. Allmeasurements were performed in triplicate
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