Naslov
State of the Art of the use of Ultrasound in the Beverage Industry (I): Effects on Beverages

Autori
Anet Režek Jambrak ; Tomislava Vukušić

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Applications of Ultrasound in the Beverage Industry

Urednik/ci
José María García Martos

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2016

Raspon stranica
1-18

ISBN
978-1-63485-085-8

Ključne riječi
power ultrasound, fruit, juice, extraction, properties

Sažetak
Power ultrasound is non-thermal technique that has been extensively used in last ten years in food processing. Power ultrasound is used in processing of juices, as well in formulation of beverages. The main usage of power ultrasound in beverages industry is in inactivation of microorganisms and achievement of 5-log reduction (as requested by the U.S. Food and Drug Administration). Also, power ultrasound could be used in inactivation of enzymes, extraction of bioactive compounds (phenols, carotenoids, anthocyanins), processing of residues (waste) from fruit and vegetable juice processing, and as a pre-treatment method (prior spray-drying, freezing, lyophilisation etc.). When applying ultrasound it is important to observe changes in aroma profile and sensory properties of beverages, to observe radical formation, and to prevent deterioration of extractive compounds. Power ultrasound could be used in homogenization and preservation of beverages that are prepared according to specific formulation (whey protein beverages, whey based beverages, dairy, smoothies, vegetable juices).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA