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Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices

Abdullah, Norazlin and Chin, Nyuk Ling (2014) Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices. Agriculture and Agricultural Science Procedia, 2 . pp. 320-327. ISSN 2210-7843

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Abstract

The demand for higher quality and freshness in fruit juices with absence of additives and preservatives has encouraged the use of ultrasound technology in juice processing. Thermosonication is a novel and good alternative technique to replace the conventional heat treatment process. It has potential in enhancing quality and safety of the fruit juices. It is more energy-efficient than conventional thermal technology. It is also more efficient, safe and reliable than ultrasound application alone by itself to achieve the limit of food-borne pathogens destruction. This review covers the effects of ultrasound-heat combined application on fruit juices quality and safety aspects.

Item Type:Article
Keyword:Thermosonication; Fruit juice; Ultrasound; Juice yield; Microorganism
Faculty or Institute:Faculty of Engineering
Publisher:Elsevier
DOI Number:10.1016/j.aaspro.2014.11.045
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.045
ID Code:36528
Deposited By: Nabilah Mustapa
Deposited On:01 Dec 2015 12:14
Last Modified:01 Dec 2015 12:14

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