Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086408 | Innovative Food Science & Emerging Technologies | 2015 | 6 Pages |
Abstract
In order to reduce the adverse effects (loss of vitamins, flavor, and non-enzymatic browning) of the thermal pasteurization method, other methods capable of inactivation of microorganisms can be applied. In doing so, non-thermal methods are of interest, including pasteurization using high hydrostatic pressure processing (HPP), electric fields, and ultrasound waves. The ultrasound technology has been the main focus of studies in recent years. However, the main challenge facing the non-thermal technologies in food processing is the inactivation of pathogenic microorganisms and food spoilage agents, which can be achieved by various methods. The aim of present research was examined simultaneous effect of ultrasonic and microwave to remove microorganism. This research introduces new, innovative, and combined method for fruit juice pasteurization, and this method can benefit the food industry.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Bahram Hosseinzadeh Samani, Mohammad Hadi Khoshtaghaza, Zahra Lorigooini, Saeid Minaei, Hemad Zareiforoush,