Küçükoğlu, Tan (2012) Investigating the effect of microfluidization and ultrasonication on the ascorbic acid concentration of orange juice. Other thesis, TED Ankara College Foundation High School.
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Abstract
The aim of this study was to determine the effect of microfluidization and ultrasonication processing techniques used in the industrial mercantile on the ascorbic acid concentration of orange juice. The research question was: “Is there a significant mean difference between the ascorbic acid concentrations in the fresh, microfluidized and ultrasonicated orange juices?” It is hypothesized that there should be a significant mean difference between the ascorbic acid concentration in the fresh, microfluidized and ultrasonicated orange juices since the microfluidization and ultrasonication dilute and shear the orange juice by removing and breaking down its particles which may reduce the ascorbic acid content. A common titration technique was used to calculate the ascorbic acid concentration in the orange juices. With the help of the reagents indophenol (blue colored indicator), metaphosphoric acid and ascorbic acid, standard values of ascorbic acid was collected to use in the formula which is used to determine the ascorbic acid concentration in the orange juice. By the use of indophenol in the titration, the color of the orange juice solution will turn into pink as the indophenol nullifies the ascorbic acid content in the orange juice solution. The volume of indophenol solution will be recorded in order to use in the formula which is to find the amount of ascorbic acid in the orange juice. Moreover, the blank trial and standardization data are recorded to be used in the same formula. The Anova results, P-value and graphical investigation accept the alternate hypothesis which suggests there should be a difference between average ascorbic acid concentrations of processed and unprocessed juices. The average concentration of ascorbic acid in the fresh orange juice was 4.82 g/lt, the concentration of ascorbic acid in the microfluidized orange juice was 4.10 g/lt and the concentration of ascorbic acid in the ultrasonicated orange juice was 3.00 g/lt. As a result, the experiment results and the Anova test showed that there was a significant mean difference between the concentrations of ascorbic acid in the fresh, microfluidized and ultrasonicated orange juices.
| Item Type: | Thesis (Other) |
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| Additional Information: | Supervisor Name: Meltem Başer, IB Notu: C |
| Uncontrolled Keywords: | microfluidization, ultrasonication processing techniques |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 09 Jul 2012 12:37 |
| Last Modified: | 12 Apr 2019 09:42 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/237 |
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