engleski

Phisical properties of ultrasonically treated carrot juice

Eco – friendly and innovative technologies are used in food processing for obtaining products with minimum modified organoleptic and sensorial characteristics. The purpose of this research was to determine physical properties of the high – intensity ultrasound treated carrot juice. The influence of the high – intensity ultrasound on absorbance, temperature, density and particle size distribution was observed under 6 and 10 minutes of treatment ; 20, 60 and 100 % amplitude ; 7 and 10 mm probe diameter. There were significant changes in physical properties made with lower amplitude values (20%), except in temperature. Processing time has been shown to be a most important parameter that leads to the most pronounced changes in the observed physical properties. Analogy of the output intensities obtained with 10 mm probe increase the density value. Frequency curves indicate that with lower amplitude values (20%) and probe diameter of 7 mm, smaller diameter particles (0, 05 – 0, 5 µm) are increased in number. The same particle size distribution is obtained at maximum amplitude indicating the possibility of minimum energy consumption with the goal to obtain a juice with acceptable physical properties and high stability.

high intensity ultrasound, physical properties, particle size distribution, carrot juice

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