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Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices

Abdullah, Norazlin and Nyuk, Ling Chin (2014) Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices. Agriculture and Agricultural Science Procedia, 2. pp. 320-327.

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Abstract

The demand for higher quality and freshness in fruit juices with absence of additives and preservatives has encouraged the use of ultrasound technology in juice processing. Thermosonication is a novel and good alternative technique to replace the conventional heat treatment process. It has potential in enhancing quality and safety of the fruit juices. It is more energy-efficient than conventional thermal technology. It is also more efficient, safe and reliable than ultrasound application alone by itself to achieve the limit of food-borne pathogens destruction. This review covers the effects of ultrasound-heat combined application on fruit juices quality and safety aspects.

Item Type: Article
Uncontrolled Keywords: Thermosonication; fruit juice; ultrasound; juice yield; microorganism
Subjects: T Technology > T Technology (General)
T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: Faculty of Applied Science and Technology > Department of Technolgy and Heritage
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 09 May 2017 07:33
Last Modified: 09 May 2017 07:33
URI: http://eprints.uthm.edu.my/id/eprint/8453
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