Emergence and era of ultrasonic's in fruit juice preservation: A review

被引：63

作者：

Dolas, Rupali ^{[1
]}

Saravanan, Chakkaravarthi ^{[2
]}

Kaur, Barjinder Pal ^{[1
]}

机构：

[1] Natl Inst Food Technol Entrepreneurship & Managem, Dept Food Engn, Sonipat 131028, Haryana, India

[2] Natl Inst Food Technol Entrepreneurship & Managem, Dept Basic & Appl Sci, Sonipat 131028, Haryana, India

来源：

ULTRASONICS SONOCHEMISTRY | 2019年 / 58卷

关键词：

Ultrasound; Cavitation; Non-thermal; Enzyme inactivation; Microbial inactivation; Fruit juice; HIGH-INTENSITY ULTRASOUND; POWER ULTRASOUND; INACTIVATION KINETICS; ANTIOXIDANT ACTIVITY; MICROBIAL INACTIVATION; BIOACTIVE COMPOUNDS; POLYPHENOL OXIDASE; QUALITY ATTRIBUTES; ASCORBIC-ACID; EMERGING TECHNOLOGIES;

D O I：

10.1016/j.ultsonch.2019.05.026

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.

引用

页数：13

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