. 2020 Jan 21;57(6):2159–2168. doi: 10.1007/s13197-020-04251-6

Table 3.

Effect of microfluidization on color properties of carrot juice

Processing treatment	Lightness	Redness	Yellowness	Hue	Chroma	ΔE
Control	46.16 ± 0.14^a	20.79 ± 0.14^a	26.62 ± 0.27^a	52.01 ± 0.41^f	33.77 ± 0.17^a	–
Pasteurization (90 °C 1 min⁻¹)	44.88 ± 0.11^c	19.47 ± 0.11^b	25.16 ± 0.09^bcd	52.27 ± 0.26^ef	31.81 ± 0.02^b	2.38 ± 0.40^de
MF5000-1	45.84 ± 0.16^ab	19.31 ± 0.16^b	25.55 ± 0.24^bcd	52.92 ± 0.28^ef	32.02 ± 0.23^b	1.89 ± 0.10^e
MF5000-2	45.32 ± 0.19^abc	19.15 ± 0.19^b	25.40 ± 0.18^bcd	52.99 ± 0.35^e	31.81 ± 0.17^b	2.25 ± 0.10^de
MF5000-3	44.92 ± 0.16^bc	18.04 ± 0.16^de	25.04 ± 0.19^cd	54.23 ± 0.30^d	30.86 ± 0.18^de	3.43 ± 0.09^c
MF10000-1	45.16 ± 0.12^bc	18.54 ± 0.12^c	25.76 ± 0.12^b	54.25 ± 0.13^cd	31.74 ± 0.15^b	2.62 ± 0.13^d
MF10000-2	44.59 ± 0.03^cd	17.89 ± 0.03^e	25.46 ± 0.35^bcd	54.91 ± 0.32^bcd	31.12 ± 0.30^cd	3.51 ± 0.13^c
MF10000-3	43.82 ± 0.22^de	16.79 ± 0.22^g	24.91 ± 0.27^de	56.02 ± 0.60^a	30.04 ± 0.15^fg	4.96 ± 0.13^b
MF15000-1	45.27 ± 0.06^abc	18.37 ± 0.06^cd	25.59 ± 0.23^bc	54.33 ± 0.17^cd	31.50 ± 0.22^bc	2.79 ± 0.08^d
MF15000-2	44.37 ± 0.26^cd	17.35 ± 0.26^f	24.95 ± 0.26^cde	55.19 ± 0.12^abc	30.39 ± 0.36^ef	4.47 ± 0.31^b
MF15000-3	43.13 ± 0.07^e	16.62 ± 0.07^g	24.34 ± 0.25^e	55.66 ± 0.33^ab	29.47 ± 0.19^g	5.64 ± 0.18^a

Data are expressed as mean ± standard deviation of triplicate samples

Different superscripts in the same column represent significant differences between samples (p < 0.05)