Effect of thermosonication on quality improvement of tomato juice

Wu, Jian-Qiu; Gamage, T.V.; Vilkhu, Kamaljit; Simons, Lloyd; Mawson, Raymond

doi:10.1016/j.ifset.2007.07.007

Cited by 135 publications

(85 citation statements)

References 34 publications

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“…This result was similar to those previously reported by Wu et al (2008). Their studies showed that the viscosity of tomato juice also significantly increased after ultrasound treatment.…”

Section: Effect Of Ultrasound Treatment On Viscositysupporting

confidence: 92%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

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“…This result was similar to those previously reported by Wu et al (2008). Their studies showed that the viscosity of tomato juice also significantly increased after ultrasound treatment.…”

Section: Effect Of Ultrasound Treatment On Viscositysupporting

confidence: 92%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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“…It should be noted that with respect to the slope of the curve along the axes of temperature and time, the effect of temperature in E. coli reduction was higher than the effect of the treatment time with ultrasound. Similar results have been reported in other studies (12,18). The mechanism of microorganisms' inactivation is primarily based on the physical and chemical factors caused by the effect of ultrasound on liquid foods.…”

Section: Discussionsupporting

confidence: 90%

“…Similar results were reported by researchers in the case of other fruit juices (12,18). It should be noted that with respect to the slope of the curve along the axes of temperature and time, the effect of temperature in E. coli reduction was higher than the effect of the treatment time with ultrasound.…”

Section: Discussionsupporting

confidence: 89%

“…In a study, the treatments of tomato juice using the thermal ultrasound and conventional heating at the same temperature of ultrasound were compared. The results showed that for inactivating pectin methylesterase by 90% the amounts of time in applied ultrasound were 41.8, 11.7 and 4.3 minutes and in the case of thermal, conventional treatments were 90.1, 23.5 and 3.5 minutes (12). One of the thermal methods, having a different mechanism compared to the direct thermal method, is the use of microwaves.…”

Section: Introductionmentioning

confidence: 99%

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The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Samani¹,

Lorigooini²,

Rostami³

et al. 2017

J Herbmed Pharmacol

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Implication for health policy/practice/research/medical education:Considering the benefits of grape juice, including blood purification, treatment of lung, kidney and skin diseases, its pasteurization processing and production are of special importance. Pasteurize grape juice in optimal conditions, a short time and better quality using a system consisting of microwave and ultrasound device to reduce the harmful effects of high temperatures will be valuable for the food industry. Please cite this paper as: Introduction:The thermal pasteurization is a common method for maintaining fruit juice and increasing shelf life, but the thermal processing changes the flavor and color of the products. The aim of this study was to investigate the effect of a new method of combining heat and ultrasound on the number of the Escherichia coli present in grape juice. Methods: In this study, the effects of the microwave power, temperature, ultrasound power and ultrasonic exposure time were evaluated on E. coli count of red grape juice. In order to determine the microbial inactivation by microwave and ultrasound, E. coli at a concentration of 6×10 6 per mL was inoculated to red grape juice. Results: The effects of microwave power, grape juice temperature, ultrasound power and ultrasonic exposure time on the reduction of E. coli were significant (P < 0.05). The model showed that in reducing E. coli the importance of the final temperature of the juice was higher than the microwave power. In addition, the ultrasonic power was more effective in E. coli reduction as compared to the microwave power. Conclusion: Both sample temperature and ultrasonic duration were important independent variables and effective factors on E. coli reduction.

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“…Rotational, vibrational and tube viscometers are the more common types of traditional measuring techniques based upon controlled deformation of the sample (Cullen et al 2000). In study by Wu et al (2008) tomato juice was subjected to thermosonication (TS) (24 kHz), at amplitudes of 25, 50 and 75 μm at 60, 65 and 70°C or heat only treatments. All samples treated by termosonication (TS) had a greater apparent viscosity than the heat treated samples.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

et al. 2013

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Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberry juice and nectar. Samples were treated according the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time, temperature of sample and amplitude). Thermosonication and sonicaton of juice and nectar samples have been performed. It was found that all samples of untreated, pasteurized and ultrasonically treated apple, cranberry and blueberry juices and nectars shows non-Newtonian dilatant fluid characteristics (n>1). The interaction of treatment time and temperature of sample (BC) and temperature (C) of sample of apple juice had statistically significant effect on flow behavior index (n) for ultrasound treated apple juice. Interaction of treatment time and temperature of sample (BC) has statistically significant effect on the flow behavior index (n) for blueberry nectar. Also, there is statistically significant effect of temperature (C) of sample on consistency coefficient (k) for ultrasound treated apple juice.

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Effect of thermosonication on quality improvement of tomato juice

Cited by 135 publications

References 34 publications

Effect of ultrasound treatment on quality and microbial load of carrot juice

Effect of ultrasound treatment on quality and microbial load of carrot juice

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

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