Upload
shivavetvk460
View
11
Download
1
Embed Size (px)
Citation preview
Application of Ultrasound-Assisted Thermal Processing for Preservation and Quality Retention of Liquid Foods Authors: Zenker M.1; Heinz V.1; Knorr D.1
Source: Journal of Food Protection®, Volume 66, Number 9, 1 September 2003 , pp. 1642-1649(8)
Publisher: International Association for Food Protection
< previous article | view table of contents | next article >
Buy & download fulltext article:
OR
Pressing the buy now button more than once may result in multiple purchases
Price: $37.00 plus tax (Refund Policy)
Abstract:
A continuously working pilot plant-scale prototype was used to evaluate the effects of continuous-flow ultrasoundtemperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 and Lactobacillus acidophilus were used as test microorganisms. In addition, treated juices were investigated for damage caused by heat or ultrasound-induced degradation of sensory and nutritional properties after treatment and storage. Changes in color and destruction of heat-labile and slightly oxidizable L-ascorbic acid content were monitored as an index to measure processing effects. Results were assessed with respect to the total energy requirement and compared with those using a conventional, indirect heating method having similar processing conditions. For the bacteriological process evaluation, the temperature- and time-dependent process lethality was used as the basis; for the quality- and energy-related investigations, the degree of bacterial inactivation was used. At identical degrees of bacterial inactivation, the ultrasound-assisted thermal treatments required a lower processing temperature than treatment with conventional thermal processing. However, according to energy balances, the total energy consumption was not reduced compared to conventional heating. Indications for a positive influence on shelf life, with improvements in surface color stability (lightness) and L-ascorbic acid retention, were found among quality parameters of treated orange juice.
References: 12 references open in new window
Opening the references page in a new window requires javascript to be enabled in your browser.
Articles that cite this article?
Document Type: Research article
Affiliations: 1: Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Ko¨nigin-Luise-Str. 22, D-14195 Berlin, Germany
More about this publication? Related content You are signed in as: Indian Veterinary Research Institute
(Institutional account) Additional sign in | Sign out
Register Marked list
Tools
o Activate personal subscription
+ - Export options o + - Linking options o Receive new issue alert
o Latest TOC RSS Feedo Recent Issues RSS Feed
Get Permissions
Key
Free content
New content
Open access content
Subscribed content
Free trial content
Text size:
A | A | A | A ^ Back to top
Share this item with others: These icons link to social bookmarking sites where readers can share and discover new web pages.