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Freshly squeezed orange juice was subjected to sonication at amplitude levels ranging from 40 to 100% at a constant frequency of 20kHz for different times (2–10min) and pulse durations of 5s on and 5s off. Hunter colour values (L ∗ , a ∗ and b ∗ ), pH, °Brix, titratable acidity, cloud value and browning index were measured. Response surface methodology (RSM) based on two factor...
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