Strawberry puree processed by thermal, high pressure or power ultrasound: process energy requirements and quality modeling during storage
Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%–18%). The specific energies required for the above-mentioned thermal,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publications
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63296/1/Strawberry%20puree%20processed%20by%20thermal%2C%20high%20pressure%2C%20or%20power%20ultrasound.pdf |