Open AccessEffect of Ultrasonication on Microbial, Chemical and Sensory properties of Juices and its Kinetic aspects: A Review
Author(s) -
V. Pratheepa,
G. Kamalanathan
Publication year - 2020
Publication title -
international journal of chemtech research
Language(s) - English
Resource type - Journals
eISSN - 2455-9555
pISSN - 0974-4290
DOI - 10.20902/ijctr.2019.130111
Subject(s) - biochemical engineering , food industry , sonication , food science , ultrasound , food products , process engineering , food processing , quality (philosophy) , pulp and paper industry , environmental science , microbiology and biotechnology , computer science , chemistry , biology , engineering , medicine , philosophy , epistemology , chromatography , radiology
Ultrasound is a novel and innovative technology which is rapidly emerging in foodindustry. There was an increased consumer demand on new methods of food processing that have areduced impact on nutritional content and overall food quality. Ultrasonic processing is still infancyand requires a great deal of future research work in order to develop industrial equipment. Ultrasoundis found to be an effective method for microbial inactivation and greater efficiency is obtained bycombination of ultrasound with heat and pressure. This technique is also used as an analyticaltechnique to provide information about the physiochemical properties of foods. Ultrasound is morebeneficial because less processing time, better product quality, less hazards and being eco-friendly.This review summarizes mechanism, application and effects on various parameters of ultrasound infruit juices.