Mahmoud, Mustafa and Alelyani, Magbool and Ahmed, Amna Mohamed and Fagiry, Moram A. and Alonazi, Batil and Abdelbasset, Walid Kamal and Davidson, Rob and Osman, Hamid and Khandaker, Mayeen Uddin * and Musa, Mohammed A. and Alhailiy, Ali Bahny (2023) Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review. International Journal of Food Properties, 26 (1). pp. 1114-1121. ISSN 1532-2386
Full text not available from this repository. (Request a copy)Abstract
By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juice are distinct. Recent advancements in ultrasonic operations and their effect on the processing of fruit and vegetable juices were the subject of a comprehensive literature review. Studies have been a standard part of outcome analysis since the turn of the millennium. Key advantages of this method include the maintenance of vital components and the elimination of pulp accumulation in juices. However, this method still falls short of fully inactivating bacteria and enzymes, so gentler heat treatments are usually required.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fruit; vegetable; juices; processing; ultrasound |
| Subjects: | Q Science > QD Chemistry T Technology > TP Chemical technology |
| Divisions: | Others > Non Sunway Academics Sunway University > School of Engineering and Technology [formerly School of Science and Technology until 2020] > Research Centre for Applied Physics and Radiation Technologies |
| Depositing User: | Ms Yong Yee Chan |
| Related URLs: | |
| Date Deposited: | 17 Jun 2023 12:51 |
| Last Modified: | 17 Jun 2023 12:51 |
| URI: | http://eprints.sunway.edu.my/id/eprint/2279 |
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