Naslov
STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (II). EFFECTS ON MICROORGANISMS
(ULTRASOUND IN THE BEVERAGE INDUSTRY (II). EFFECTS ON MICROORGANISMS)

Autori
Anet Režek Jambrak ; Tomislava Vukušić ; Zoran Herceg

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Applications of Ultrasound in the Beverage Industry

Urednik/ci
Juan Francisco García Martín

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2016

Raspon stranica
19-31

ISBN
978-1-63485-085-8

Ključne riječi
fruit juices, inactivation, microorganisms, beverages

Sažetak
Ultrasonication is a nonthermal method of food processing that has the advantage of preserving fruit juices without/or minor causing the common side effects associated with conventional heat treatments. Sonication technology can improve the process through reduced processing time, higher throughput and lower energy consumption. When ultrasound is used in inactivation of microorganisms, it would have to be used in conjunction with pressure treatment (manosonication), heat treatment (thermosonication) or both (manothermosonication). The effect of ultrasound has been mainly attributed to physical (cavitation, mechanical effects, micromechanical shocks) and/or chemical due to formation of free radicals (H· and OH· due to sonochemical reaction) formed by the decomposition of water inside the oscillating bubbles. Many researchers have demonstrated excellent effects in inactivation of microorganisms in food. Today, consumers make demands on the quality, flavor and taste of different kinds of fruit juices. The process of inactivation of microorganisms in fruit juices should be effective in inactivation of microorganisms and retaining quality, sensory, nutritional and organoleptic factors of fruit juices.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA