Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves

Journal of Food Science and Technology
Bahram Hosseinzadeh SamaniSajad Rostami

Abstract

Conventional pasteurization treatments often lead to substantial decrease in fruits juice quality. Due to these issues, the objective of this research was to compare the combined effect of a novel thermal (microwave) and non-thermal (ultrasonic) treatments with conventional thermal pasteurization on some qualitative characteristics of sour cherry juice (vitamins, phenolics, anthocyanins, etc.). For this purpose, an automatic control system comprising of ultrasonic generator, ultrasonic transducer, horn, pump, circulator, microwave oven, container, pipe interface, temperature sensor, float, data acquisition card, microwave power control circuit, and reactor was designed and developed. Moreover, in order to optimize the effect of ultrasonic waves on the existing micro-organisms in the sour cherry juice, some preliminary experiments were carried out to optimize the ultrasonic probe and reactor design. The results of evaluations showed that using the combined automatic system, the qualitative properties of sour cherry (vitamin C content 14 %, total phenolics content 1 %, total anthocyanins content 6 %) can be better maintained compared with the conventional thermal method. Based on the results obtained in this study, the following ...Continue Reading

References

Dec 6, 2000·Ultrasonics Sonochemistry·N P VichareA B Pandit
Jan 5, 2002·Journal of Agricultural and Food Chemistry·R P SinghG K Jayaprakasha
Oct 7, 2003·International Journal of Food Microbiology·P PiyasenaR C McKellar
Mar 7, 2008·Journal of Agricultural and Food Chemistry·B K TiwariP J Cullen
Oct 3, 2008·Journal of Agricultural and Food Chemistry·B K TiwariP J Cullen
May 10, 2011·Ultrasonics Sonochemistry·Rajeev BhatA A Karim

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Citations

May 11, 2017·Journal of Renal Injury Prevention·Mohammad Rahimi-MadisehMahmoud Rafieian-Kopaei

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