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

Abstract

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.

Analysis of apple beverages treated with high‐power ultrasound: a quality function deployment approach

“…From the results in Tables and , one can observe nonsignificant differences in rheological properties of ultrasound‐treated samples compared with untreated. The sugar composition and ultrasound processing procedures for juices and nectars are likely factors that can explain the small differences in rheological properties . On the other hand, there are significant differences in colour of ultrasound‐treated apple juice A1.11 (amplitude 120 µm, 9 min treatment time and sample temperature 20 °C), with highest differences in total colour difference Δ E , and A1.2 (60 µm, 9 min, 60 °C), with highest hue difference Δ H .…”

“…The pH level of samples was obtained using a pH meter (HI‐2030‐edge, Hanna Instruments). Results presented in Table were extracted from Šimunek et al…”

“…The sugar composition and ultrasound processing procedures for juices and nectars are likely factors that can explain the small differences in rheological properties. 17 On the other hand, there are significant differences in colour of ultrasound-treated apple juice A1.11 (amplitude 120 μm, 9 min treatment time and sample temperature 20 ∘ C), with highest differences in total colour difference ΔE, and A1.2 (60 μm, 9 min, 60 ∘ C), with highest hue difference ΔH. Apple nectar has highest differences in total colour difference ΔE A2.15 (90 μm, 9 min, 40 ∘ C) and A2.12 with highest hue difference ΔH (60 μm, 3 min, 20 ∘ C).…”

Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine

“…Ultrasound is an important non-thermal processing technology widely employed in the food industry (Ulusoy, Colak, & Hampikyan, 2007). Especially in the field of wine-making, ultrasound has been regarded as one of the most promising and widely studied techniques to accelerate the wine aging (Chemat et al, 2011;García Martín, et al, 2013;García Martín, Zhang, & Feng, 2016), and its modifications on wine are mainly attributed to the physical effects (mechanical and micro-mechanical) and/or chemical effects like the free radicals of˙H and˙OH generated from the decomposition of the water inside the oscillating bubbles (Simunek, Jambrak, Dobrović, Herceg, & Vukušić, 2014;Tao, García Martín, & Sun, 2014). Many literatures have been reported about the application of ultrasound in modifying the wine quality (Chang, 2005;García Martín et al, 2013;Russell et al, 2018).…”

Effects of the thermosonication clarification on the rheological properties of apple juice

“…Therefore, it is interesting to study the rheological properties of food products. There are many publications regarding the temperature and concentration effects on the flow properties of juice concentrates (Telis-Romero et al, 1999;Sopade et al, 2008;Bi et al, 2013;Šimunek et al, 2014). However, these works didn`t include the effects of clarification and ultrasound treatment.…”