Jarupan KuldilokeMohammad EshtiaghiMattias ZenkerDietrich KnorrMahidol UniversityTechnical University of Berlin2018-08-242018-08-242007-05-25International Journal of Food Engineering. Vol.3, No.2 (2007)155637582-s2.0-34249659556https://repository.li.mahidol.ac.th/handle/20.500.14594/24010The combined effect of ultrasound and temperature (thermosonication) on the inactivation of lemon pectinesterase was examined. The experiments were separated into two groups. The first ones were performed at 40°C-90°C, ambient pressure with ultrasonication of 20 kHz. The other ones were carried out at 40°C-90°C without ultrasonication. After heating at 50°C with the ultrasonic treatment for 63 min, the residual activity was 83% decreased whereas without the ultrasound the residual activity was only 30% decreased. The D-values show that the combination treatment has more influence on the inactivation of pectinesterase. Copyright ©2007 The Berkeley Electronic Press. All rights reserved.Mahidol UniversityAgricultural and Biological SciencesBiochemistry, Genetics and Molecular BiologyEngineeringArticleSCOPUS10.2202/1556-3758.1055