Table 2.

Values of quality attributes for fruit smoothie thermosonicated at different amplitude, time and temperature according to experimental design

Treatment			AMa	EBb	Cloud	PPOc	PMEd
Amplitude (%)	Time (min)	Temperature (°C)
85	20	55	0.0	0.0	0.57	4.1	0.08
77.5	20	47.5	1.7	1.7	0.25	4.73	0.12
70	25	47.5	2.7	2.2	1.87	6.3	0.11
85	15	47.5	0.0	0.0	0.13	5.6	0.09
70	15	47.5	2.9	2.8	0.26	7.05	0.12
77.5	15	55	0.0	0.0	1.30	6.1	0.13
77.5	20	47.5	0.9	1.4	0.22	4.84	0.12
77.5	15	40	2.9	2.5	0.07	7.24	0.12
77.5	20	47.5	1.7	1.8	0.23	4.86	0.13
77.5	25	40	3.0	2.6	1.94	5.87	0.13
85	20	40	0.0	0.0	0.85	6.2	0.11
77.5	20	47.5	1.7	1.3	0.19	4.85	0.12
77.5	20	47.5	1.8	1.6	0.21	4.85	0.11
70	20	40	3.2	2.9	0.46	4.25	0.12
70	20	55	1.0	0.0	0.27	4.95	0.15
85	25	47.5	0.0	0.0	1.83	5.8	0.09
77.5	25	55	0.5	0.0	1.80	6	0.14

^aAerobic mesophiles (AM, Log CFU/mL)

^bEnterobacteriaceae (EB, Log CFU/mL)

^cPolyphenol oxidase activity (PPO, UEA/mL)

^dPectin methylesterase activity (PME, UEA/mL)