By Juan Francisco Garcia, Ph.D. Martin
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Additional resources for Applications of ultrasound in the beverage industry
Micro-streaming can provide a mechanical force to damage the raw material surface. Moreover, other physical phenomena produced by implosion of cavitation bubbles, including turbulence, agitation and interparticle collision all contribute to the ultrasound enhancement of extraction process. Besides, ultrasound can promote the softening and swelling of raw materials in the solvent, which can also benefit the extraction process (Tiwari, 2015). The mechanism about ultrasound-assisted extraction is summarized in Figure 2.
Chen, T. M. (2009) Effect of ultrasonic treatments on thermoacidophilic Alicyclobacillus acidoterrestris in apple juice. Journal of Food Processing and Preservation, 33, 370–383. x. In: Applications of Ultrasound in the Beverage… ISBN: 978-1-63485-069-8 Editor: Juan Francisco García Martín © 2016 Nova Science Publishers, Inc. Chapter 3 ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY Yang Tao, Yong Li, Ying Zhao, Fengzhi Lv and Yongbin Han* College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China ABSTRACT Fruit beverage is closely associated with our daily life.
The cocktail of E. 48 min) in the mix. 04 min). Microbial and enzymatic inactivation in fresh pear juice was studied by Saeeduddin et al. (2015) under conventional and ultrasound-combined pasteurizations. The ultrasound-pasteurization conditions were 25, 45 and 65ºC for 10 min using a 750 W probe sonicator (frequency 20 kHz and amplitude 70%) while conventional pasteurization conditions were 65ºC for 10 min and 95ºC for 2 min. Complete inactivation of microbes (total plate count, yeast and mould) were observed in conventional pasteurization at 95°C but this treatment also showed highest losses of ascorbic acid, total phenols, flavonoids and antioxidant capacity.