Publication: Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave – ultrasonic waves
Issued Date
2016-01-01
Resource Type
ISSN
09758402
00221155
00221155
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2-s2.0-84954364234
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Science and Technology. Vol.53, No.1 (2016), 88-103
Suggested Citation
Bahram Hosseinzadeh Samani, Mohammad Hadi Khoshtaghaza, Saeid Minaei, Hemad Zareifourosh, Mohammad Naghi Eshtiaghi, Sajad Rostami Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave – ultrasonic waves. Journal of Food Science and Technology. Vol.53, No.1 (2016), 88-103. doi:10.1007/s13197-015-2026-6 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/41647
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Title
Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave – ultrasonic waves
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Abstract
© 2015, Association of Food Scientists & Technologists (India). Conventional pasteurization treatments often lead to substantial decrease in fruits juice quality. Due to these issues, the objective of this research was to compare the combined effect of a novel thermal (microwave) and non-thermal (ultrasonic) treatments with conventional thermal pasteurization on some qualitative characteristics of sour cherry juice (vitamins, phenolics, anthocyanins, etc.). For this purpose, an automatic control system comprising of ultrasonic generator, ultrasonic transducer, horn, pump, circulator, microwave oven, container, pipe interface, temperature sensor, float, data acquisition card, microwave power control circuit, and reactor was designed and developed. Moreover, in order to optimize the effect of ultrasonic waves on the existing micro-organisms in the sour cherry juice, some preliminary experiments were carried out to optimize the ultrasonic probe and reactor design. The results of evaluations showed that using the combined automatic system, the qualitative properties of sour cherry (vitamin C content 14 %, total phenolics content 1 %, total anthocyanins content 6 %) can be better maintained compared with the conventional thermal method. Based on the results obtained in this study, the following processing conditions: microwave power of 541.7 W, temperature of 41 °C, ultrasonic power of 799.57 W and ultrasonic exposure time of 6 min were recommended for optimum processing of sour cherry juice.