Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice

The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (Cucurbita moschata) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch thermosonication (40, 50, 60 degrees C, 37 kHz, 150 W) of pumpkin juice was compared with the ultrasonication (23 degrees C) and conventional heat treatments (40, 50, 60 degrees C). For batch thermosonication, maximum inactivation of Escherichia coli K-12 was 6.62 +/- 0.00 log cfu/mL, meanwhile, it was 3.64 +/- 0.19 log cfu/mL for heat treatment. In addition, only 0.37 +/- 0.21 log cfu/mL inactivation in E. coli K-12 was obtained by ultrasonication. The designed continuous thermosonication system (0.029 L/min, 60 degrees C) reduced E. coli K-12 by 6.23 +/- 0.34 cfu/mL log after cycle 3 (34.15 min of processing). Color properties (L*, a*, b*, increment E), pH, total titratable acidity, total soluble solids content, turbidity and non-enzymatic browning index were determined for batch and continuously thermosonicated, ultrasonicated and heat-treated pumpkin juices. Total color change of continuously thermosonicated samples were higher than the batch thermosonicated (60 degrees C) ones but, lower than the conventional heat treated (60 degrees C) samples. Sensory panel showed general acceptance scores of fresh, batch (60 degrees C) and continuously thermosonicated pumpkin juice samples have no significant (P < 0.05) difference. Continuous treatment results supported by the batch ones revealed that thermosonication could be effectively used for pasteurization of pumpkin juice producing a safe product with minimum changes in physicochemical and sensorial properties.