Table 4.
Effect of microfluidization on total soluble solids (TSS) and pH value of carrot juice
| Processing treatment | TSS (°Brix) | pH |
|---|---|---|
| Control | 7.10 ± 0.09c | 6.43 ± 0.03bc |
| Pasteurization (90 °C 1 min−1) | 7.13 ± 0.13bc | 6.55 ± 0.02a |
| MF5000-1 | 7.21 ± 0.06abc | 6.39 ± 0.04c |
| MF5000-2 | 7.27 ± 0.09abc | 6.41 ± 0.02c |
| MF5000-3 | 7.17 ± 0.07abc | 6.43 ± 0.02bc |
| MF10000-1 | 7.30 ± 0.09abc | 6.43 ± 0.03bc |
| MF10000-2 | 7.23 ± 0.08abc | 6.46 ± 0.04bc |
| MF10000-3 | 7.40 ± 0.08ab | 6.50 ± 0.04ab |
| MF15000-1 | 7.13 ± 0.13abc | 6.48 ± 0.03abc |
| MF15000-2 | 7.20 ± 0.11abc | 6.46 ± 0.02bc |
| MF15000-3 | 7.43 ± 0.12a | 6.46 ± 0.03bc |
Data are expressed as mean ± standard deviation of triplicate samples
Different superscripts in the same column represent significant differences between samples (p < 0.05)