By Juan Francisco Garcia, Ph.D. Martin
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Extra resources for Applications of ultrasound in the beverage industry
Wong et al. , Shigella sp. (a lactic acid bacterium) yeasts, and molds over different periods of time to assess reductions in microorganism. 83 W/mL. Nonthermal concentration was simulated by mixing the juice with a concentrate to obtain 650 g total soluble solids (TSS/kg). 1 log10 CFU/mL after 24 h of storage. The aim of study by Ferrario et al. 2 mm wave amplitude; 10 or 30 min at 20, 30 or 44ºC) with pulsed light on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial and natural squeezed apple juices.
Turbulence e. agitation Ultrasound Enhancement of Extraction Process a. promotion of softening and swelling of raw materials b. disruption of raw material surface c. acceleration of mass transfer f. inter-particle collision Figure 2. Mechanism about ultrasound-assisted extraction process. Ultrasound-Assisted Extraction of Bioactive Compounds … 39 ADVANCE IN ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY According to the literature, most of bioactive compounds extracted by ultrasound from fruit beverage derived byproducts are phenolic compounds and their derivatives, carotenoids and seed oil.
S. cerevisiae was inactivated in the treatments at 60ºC, with the continuous mode being more effective. Grape juice showed total inactivation (7-log) after 10 min. The modified Gompertz equation showed the best fit. 13 mW/mL). Because of the abovementioned results, these authors concluded that ultrasound represents a viable option for juice pasteurization (Bermúdez-Aguirre and Barbosa-Cánovas, 2012). , 2012). Below 45ºC, the inactivation provoked by ultrasound under pressure was independent of temperature.