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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: 10.1016/j.aaspro.2014.11.045
Publisher: Elsevier
Keywords: Thermosonication; Fruit juice; Ultrasound; Juice yield; Microorganism
Depositing User: Nabilah Mustapa
Date Deposited: 01 Dec 2015 12:14
Last Modified: 01 Dec 2015 12:14
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.045
URI: http://psasir.upm.edu.my/id/eprint/36528
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