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Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

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Figure  1.  Temperature  profile  of  cloudy  apple  juice  during  thermosonication  of  different  volumes  of  cloudy  apple  juice  in  a  continuous  mode  (  60  1.57  W/mL,  □  80   mL-1.36 W/mL,  ◇  100  mL-1.21  W/mL,  ○  120  mL-1.09  W/mL)  and
Figure  2.  Effect  of  the  amplitude  on  PPO  residual  activity  (□),  final  temperature  of  the  juice  ()  and  power  density,  W/mL  (○),  for  a  treated  volume  of  80  mL  and  40ºC  of  the  jacketed  water
Figure  3.  Particle  size  distribution  of  fresh  cloudy  apple  juice  (a  )  and  treated  by  TS  at  different  amplitudes  19  m  (25%  of  maximum  amplitude,  b  −  −  −  −),  38  m  (50%  of  maximum  amplitude,  c  ∙−∙−∙−∙),  57  m  (75%
Figure  4.  Enzyme  residual  activity  after  15  min  of  thermosonication  at100  %  of  amplitude  (79
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