Effects of ultrasound method on quality in fruit juice proccessing
Main Article Content
In recent years, consumer demands for high quality, fresh and healthy products have increased the interest in non-thermal technologies. Ultrasound method is one of these techniques. Ultrasound is defined as sound waves at frequencies above the threshold of human hearing (~20 kHz). The mechanism of action of ultrasound is the formation of cavitation. Enzyme and microorganism inactivation is provided in fruit juice with some physical and chemical effects that occur due to cavitation. In the food industry, ultrasound can be used alone or in combination with thermal treatment and/or high pressure to increase efficiency. When ultrasound is used with temperature or pressure, enzyme and microorganism inactivation is provided in fruit juices at lower temperatures and times. However, bioactive compounds that affect the color and flavor of fruit juice can be positively affected. With this processing method, better quality, delicious and nutritious juice can be obtained at low temperature and time. In this article, studies on the effects of ultrasound method on fruit juice processing are included.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.