Applications of ultrasound in the beverage industry by Juan Francisco Garcia, Ph.D. Martin

By Juan Francisco Garcia, Ph.D. Martin

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ST26943”, 2nd International Conference on Agricultural and Food Engineering, CAFEi2014, Agriculture and Agricultural Science Procedia, 2, 320–327. , O'Donnell, C. (2010) Modelling of yeast inactivation in sonicated tomato juice. International Journal of Food Microbiology, 137, 116–120. K Aneja, A. (2014) Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices. Hindawi Publishing Corporation International Journal of Microbiology, Article ID 758942.

Fruit beverage industry produces a large amount of byproducts (around 20-60% of raw materials) every year as a result of beverage processing, such as seeds, peels, unusable pulp, wine lees from winemaking industry, etc. , 2014a; Amaya-Cruz et al. 2015). , 2016). Traditionally, byproducts from fruit beverage are discarded or incinerated, thus producing a negative influence on environment. Otherwise, the byproducts are utilized as compost and animal feed. , 2015). Ultrasound-Assisted Extraction of Bioactive Compounds … 35 Byproducts from fruit beverage industry are good sources of various bioactive compounds, including flavonoids, carotenoids, anthocyanins, vitamins, polysaccharides and many other phytochemicals.

Demands for nutritious and safe foods have resulted in increased interest in nonthermal preservation techniques. S. Food and Drug Administration (FDA) requests the potential to meet 5 log microbial reductions, in order to have safe product. Power ultrasound is technique that is used in processing of fruit and vegetable juices. Several mechanisms of inactivation of microorganisms have been proposed. The mechanical stress of ultrasound on cells suspended in liquid medium (hydrodynamic events: acoustic cavitation and cavitation induced microstreaming) and radical formation are proposed mechanisms for microbial inactivation.

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