00000ctm a22000004a 4500 UP-99796217605157712 Buklod 20230503092542.0 a r |||| u| ta 080210s2007 xx r |||| u|eng d (iLib)UPD-00000311768 DCHE eng LG 993.5 2007 F66 A39 Alagao, Ma. Estela Elanor V. Models for CIE color parameter differentials of pasteurized citrus microcarpa juices by Ma. Estela Elanor V. Alagao ; Alonzo Gabriel, adviser. 2007. 41 leaves ill. Thesis (BSFT)--University of the Philippines Diliman. ABSTRACT This study was conducted to establish mathematical models for the prediction of changes in color characteristics of thermally processed Citrus microcarpa juice as a function of pasteurization time and temperature. The ΔL*, Δa* and Δb* values from the color analyses were fitted into second order models. Results of the regression ANOVA showed that the models can reliably predict the ΔL*, Δa* and Δb* of pasteurized juice. All individual and interactive predictive parameters were significantly (p<0.05) associated with ΔL* of calamansi juice. The quadratic effect of temperature as well as the interactive effect of time and temperature were not significantly associated with Δa* of calamansi juice while the rest of the parameters were significantly associated to Δb. Fruit juices Processing Mathematical model. Citrus fruits Processing Mathematical model. Gabriel, Alonzo. Thesis UPIANA Thesis UPD DCHE LG 993.5 2007 F66 A39 Thesis