Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36528/1/Application%20of%20Thermosonication%20Treatment%20in%20Processing%20and.pdf |
| _version_ | 1796972930771451904 |
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| author | Abdullah, Norazlin Chin, Nyuk Ling |
| author_facet | Abdullah, Norazlin Chin, Nyuk Ling |
| author_sort | Abdullah, Norazlin |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:35:35Z |
| format | Article |
| id | upm.eprints-36528 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:35:35Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-365282015-12-01T04:14:32Z http://psasir.upm.edu.my/id/eprint/36528/ Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices Abdullah, Norazlin Chin, Nyuk Ling 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. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36528/1/Application%20of%20Thermosonication%20Treatment%20in%20Processing%20and.pdf Abdullah, Norazlin and Chin, Nyuk Ling (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. ISSN 2210-7843 10.1016/j.aaspro.2014.11.045 |
| spellingShingle | Abdullah, Norazlin Chin, Nyuk Ling Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title | Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title_full | Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title_fullStr | Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title_full_unstemmed | Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title_short | Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices |
| title_sort | application of thermosonication treatment in processing and production of high quality and safe to drink fruit juices |
| url | http://psasir.upm.edu.my/id/eprint/36528/1/Application%20of%20Thermosonication%20Treatment%20in%20Processing%20and.pdf |
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