Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics

Bayati, Mohammad; Tavakoli, Maryam Manzari; Ebrahimi, Samad Nejad; Aliahmadi, Atousa; Rezadoost, Hassan

doi:10.1016/j.lwt.2021.111679

Cited by 17 publications

(8 citation statements)

References 45 publications

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“…However, the cohesiveness of ultrasound treated cheese was significantly higher than control, while no significant changes were reported in the springiness of both ultrasound treated and control samples. A similar reduction in overall acceptability score using a 9-point hedonic scale was also observed in the case of pomegranate juice treated with ultrasound which was significantly lower than fresh juice (Bayati et al, 2021).…”

Section: Effects Of Ultrasound Processing On Food Texture and Rheologysupporting

confidence: 74%

“…The process also results in the inactivation of quality deteriorating enzymes like lipoxygenase, polyphenol oxidases, peroxidases, and PME in fruit and vegetable juices (O'Donnell, Tiwari, Bourke, & Cullen, 2010). Ultrasound‐assisted sterilization/pasteurization has been carried out in many food products including sausages (Cichoski et al, 2015), coconut water (Cappelletti et al, 2014), yoghurt (Sfakianakis & Tzia, 2014), chocolate milk beverage (Monteiro et al, 2018), pomegranate juice (Bayati et al, 2021), milk (Yan et al, 2010), pear juice (Saeeduddin et al, 2015), fresh‐cut coconut (Ferrentino et al, 2015), mango juice (Wang, Liu, Xie, & Sun, 2020b), and so forth.…”

Section: Effects Of Ultrasound Processing On Food Texture and Rheologymentioning

confidence: 99%

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Understanding the effects of ultrasound processng on texture and rheological properties of food

Aslam

Alam

Kaur

et al. 2021

Journal of Texture Studies

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The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.

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Section: Effects Of Ultrasound Processing On Food Texture and Rheologysupporting

confidence: 74%

Section: Effects Of Ultrasound Processing On Food Texture and Rheologymentioning

confidence: 99%

Understanding the effects of ultrasound processng on texture and rheological properties of food

Aslam

Alam

Kaur

et al. 2021

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…In experimental design, select variables, known as independent variables, are chosen at random [33][34][35]. After their selection, either experiments or simulations are carried out to generate outcomes, referred to as dependent variables, within the scope of the design of experiments (DOE).…”

Section: Design Of Experimentsmentioning

confidence: 99%

Competition of systematically optimized deep neural networks for the estimation of tensile behavior of aluminum-magnesium alloy

Mokhtari,

Nikzad,

Jalalvand

2024

Phys. Scr.

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Aluminum-magnesium (Al-Mg) alloys are prevalently employed within the aerospace sector. This research engaged a suite of deep learning approaches, encompassing the Artificial Neural Network (ANN), Gated Recurrent Unit (GRU) networks, Long-Short Term Memory (LSTM), and simple Recurrent Neural Network (RNN) to evaluate their predictive efficacy regarding the tensile strength and stiffness of Al-Mg alloys obtained from molecular dynamics simulation. The Taguchi method was initially applied to refine the architecture of each deep neural network (DNN), followed by a comparative analysis of their optimized configurations. The findings of this investigation revealed that the refined simple RNN and LSTM models exhibited superior predictive accuracy for estimating the strength and stiffness of the alloy, respectively. Moreover, the study elucidated that DNNs equipped with memory capabilities outstripped traditional ANNs in forecasting the tensile properties of Al-Mg alloys.

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“…Ultrasound is widely applied to pasteurize liquid foods such as pomegranate juice, gooseberry juice, etc., where different color properties have also been evaluated [16] , [132] . Color changes due to thermal treatment can be explained due to the non-enzymatic browning and destruction of color pigments, while US can cause carotenoid isomerization and degradation due to bubble formation, collapse, and other sonochemical reactions.…”

Section: Ultrasonication Applications On Color Profile Of Foodsmentioning

confidence: 99%

Impact of ultrasonication applications on color profile of foods

Kutlu

Pandiselvam

Kamiloğlu

et al. 2022

Ultrasonics Sonochemistry

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Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics

Cited by 17 publications

References 45 publications

Understanding the effects of ultrasound processng on texture and rheological properties of food

Understanding the effects of ultrasound processng on texture and rheological properties of food

Competition of systematically optimized deep neural networks for the estimation of tensile behavior of aluminum-magnesium alloy

Impact of ultrasonication applications on color profile of foods

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