Lycopene and beta-carotene were extracted from tomato paste waste using supercritical carbon dioxide (SC-CO(2)). To optimize supercritical fluid extraction (SFE) results for the isolation of lycopene and beta-carotene, a factorial designed experiment was conducted. The factors assessed were the temperature of the extractor (35, 45, 55, and 65 degrees C), the pressure of the extraction fluid (200, 250, and 300 bar), addition of cosolvent (5, 10, and 15% ethanol), extraction time (1, 2, and 3 h), and CO(2) flow rate (2, 4, and 8 kg/h). The total amounts of lycopene and beta-carotene in the tomato paste waste, extracts, and residues were determined by HPLC. A maximum of 53.93% of lycopene was extracted by SC-CO(2) in 2 h (CO(2) flow rate = 4 kg/h) at 55 degrees C and 300 bar, with the addition of 5% ethanol as a cosolvent. Half of the initially present beta-carotene was extracted in 2 h (flow rate = 4 kg/h), at 65 degrees C and 300 bar, also with the addition of 5% ethanol.

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TurkeyUltrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combination of ultrasound and pressure and/or heat shows considerable promise. The future of ultrasound in the food industry for bactericidal purposes lie in thermosonication, manosonication, and manothermosonication, as they are more energy-efficient and result in the reduction of microbial and enzyme activity when compared to conventional heat treatment. The use of ultrasound and combined technologies, mechanisms, and effects of ultrasound combinations are discussed in this review.

This study was evaluated the use of a novel concentration technique, a vacuum microwave evaporator (VME) in the production of clear apple juice concentrate and the investigation of its effects on the quality characteristics of the juice. The optimum processing conditions of the VME for apple juice concentrate were determined using response surface methodology. The apple juice concentrate was produced by VME, a rising film evaporator (RFE), and a rotary evaporator (RE) at the optimum process conditions. The results show that the evaporation rate of VME was three times higher than that of RE and was two times higher than that of RFE. VME produced minimum changes in the color of the apple juices (L*, a*, b*, ΔE, Hue°, and ΔC) compared to RE and RFE. VME was also found the best group that preserved the quality characteristics of apple juices (TTA, NEBI, and TPC) compared with conventional evaporation methods. Practical applications Microwave heating provides volumetric heating of food. The concentration carried out quickly with the combined system, microwave and vacuum, which allows mass and energy transfer quickly at a short time. The physicochemical, and biochemical properties of the concentrated apple juices processed using VME were found to be better than those of the juices produced using the other conventional methods. The obtained data can be useful for optimization of fruit juice concentrate production in industrial concentration processes.