ultrasound: a novel technology in processing industry
TRANSCRIPT
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University of Horticultural Sciences, BagalkotUniversity of Horticultural Sciences, Bagalkot
Kittur Rani Channamma College of Horticulture, ArabhaviKittur Rani Channamma College of Horticulture, Arabhavi
Seminar ISeminar I
Ultrasound waves: A novel technology in food industry
Prathiksha HUHS15PGM575Post Harvest Technology
Prathiksha HUHS15PGM575Post Harvest Technology
Topic divisionTopic divisionIntroductionHistory Principle Types of devicesApplications :
Decontamination ExtractionPreservation
AdvantagesLimitationsConclusion
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Introduction Introduction • Energy derived from sound waves• Form of energy generated by sound waves of frequencies that
are too high to be detected by human ear, i.e. above 18 kHz.
• Ultrasound can propagate in gases, liquids and solids.
Rastogi, 201104/13/17 Post harvest technology 7
• The discovery of ultrasound came with Pierre Curie in 1880.
• In the 1960s, ultrasound technology was well established and
used for cleaning in steel and plastic industries.
• Food industry: Late1960s to characterize the foods such as
meat, fats and oils, milk, bread, fruit, and sauces based on
particle size, distribution and composition.
• The discovery of ultrasound came with Pierre Curie in 1880.
• In the 1960s, ultrasound technology was well established and
used for cleaning in steel and plastic industries.
• Food industry: Late1960s to characterize the foods such as
meat, fats and oils, milk, bread, fruit, and sauces based on
particle size, distribution and composition.
Jose et al., 2014
History History
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• Ultrasound when propagated through a biological structure induces compressions and rarefactions of the particles and a high amount of energy is imparted.
04/13/17 9Post harvest technologyRastogi, 2011
Principle Principle At sufficiently high power, the rarefaction exceeds the attractive forces between molecules in a liquid phase, which subsequently leads to the formation of cavitation bubbles.
04/13/17 10Post harvest technologyRastogi, 2011
• In food industry, the application of ultrasound can be divided based on range of frequency:high power ultrasound (frequency 20KHz to 1MHz)low power ultrasound (frequency more than 1MHz)
04/13/17 11Post harvest technologyRastogi, 2011
Types
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DecontaminationDecontamination: : The free radicals, act on the cell membrane of microbes, enter the cells and break them down.
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13/12/12
Objective: To study the effectiveness of thermosonication in inactivatingEscherichia coli O157:H7 and Salmonella enteritidis in mango juice
Kiang et al., 2012
Treatment detailsTreatment details
Control: Untreated juiceUltrasound treatment time:
1, 3, 5, 7, 10 minTreatment temperatures: 50°C and 60°CFrequency: 25kHz
04/13/17 Post harvest technology 16Kiang et al., 2012
% injury*
Treatmentcondition
Treatmenttime (min)
Escherichiacoli O157:H7
Salmonellaenteritidis
WithoutSonication
0 59.81a 40.64a
1 66.63b 87.10b
3 69.86b 98.17c
5 61.32b 98.43c
7 86.58c 99.78c
10 95.17d 99.93c
WithSonication
0 47.91a 38.70a
1 70.77b 79.27b
3 79.47c 97.96c
5 84.10c 99.99c99.99c
7 98.84d98.84d 99.99c99.99c
10 98.53d98.53d 99.99c99.99c
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Table 1: Percent injury of Escherichia coli O157:H7 and Salmonella enteritidis in mango juice treated with and without sonication at 50°C
Table 1: Percent injury of Escherichia coli O157:H7 and Salmonella enteritidis in mango juice treated with and without sonication at 50°C
Kiang et al., 2012
p<0.05
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% injury*
Treatmentcondition
Treatmenttime (min)
Escherichiacoli O157:H7
Salmonellaenteritidis
WithoutSonication
0 65.31b 50.48a
1 72.49b 75.81b
3 74.81b 78.53c
5 79.14c 89.79c
7 78.23c 98.80c
WithSonication
0 64.68b 63.79b
1 71.65b 88.14c
3 75.38b 99.12d99.12d
5 99.92d99.92d 99.56d99.56d
7 99.95d99.95d 99.90d99.90d
Table 2: Percent injury of Escherichia coli O157:H7 and Salmonella enteritidis in mango juice treated with and without sonication at 60°C
Table 2: Percent injury of Escherichia coli O157:H7 and Salmonella enteritidis in mango juice treated with and without sonication at 60°C
Kiang et al., 2012
p<0.05
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Objective: To evaluate the effectiveness of ultrasound treatment combined
with commercial sanitizers in the decontamination step of minimally processed cherry tomatoes.
Jose and Vanetti, 2012
Treatment detailsTemperature: 22°CTime: 10 minSanitizers used:
Sodium dichloroisocyanurate (200mg/L)Hydrogen peroxide (5%)Peracetic acid (40mg/L)Chlorine dioxide (10mg/L)
Ultrasound frequency: 45 kHz
04/13/17 Post harvest technology 20Jose and Vanetti, 2012
Treatment Time(min)
Reductions log(N/No)
Sodium dichloroisocyanurate 200 mg/L
10 0.41±0.2 a
Peracetic acid 40 mg/L 10 2.73±0.6 c
Ultrasound 45 kHz 10 0.83±0.5 b
Ultrasound 45 kHz 20 1.22±0.3 b
Ultrasound 45 kHz 30 1.73±0.4 b
Ultrasound 45 kHz & Peracetic acid 40 mg/L
10 3.883.88±0.5±0.5 c c
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Table 3: Effect of sanitization treatments in reducing the population of Salmonella typhimurium ATCC 14028 adhered on surfaces of whole cherry tomatoes.
Jose and Vanetti, 2012
p<0.05
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Fig. 1: Number of logarithmic cycles reduced in the initial count of aerobic mesophiles ( ) and molds and yeast ( ) contaminants on cherry tomatoes sanitized using different methods. SD: Sodium dichloroisocyanurate; US: Ultrasound; HP: Hydrogen
peroxide; PAA: Peracetic acid; DC: Chlorine dioxide.
Jose and Vanetti, 2012
3.4
4.4
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Fig. 2: Photomicrographs of Salmonella typhimurium ATCC 14028 cells adhered to the surface of cherry tomatoes after 48 h, imaged using scanning electron microscopy: non-sanitized (A), after sanitization with 40 mg/L peracetic acid (B), after sanitization with 40 mg/L peracetic acid combined with ultrasound for 10 min(C).
Jose and Vanetti, 2012
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Objective: To summarize and synthesize the results of studies and
articles about ultrasonic processing which can be adapted to the wash water decontamination process for fruits and vegetables.
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
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Treatments Pre-cut Post-cut
TVC YMC TVC YMC
Ultrasound −US (45 kHz, 1 min) 1.3b 0.9e 0.5a 0.5c
Combined applications
Chlorinated water (200 ppm free chlorine/5 min,5 °C) + US (45 kHz, 1 min)
1.0b 0.9e 0.9b 0.8de
Ozonated water (1 ppm/5 min, 5 °C),+US (45 kHz, 1 min) 0.2a 0.5c 0.4a 0.6cd
Table 4: The effects of singular and combined decontamination treatments applied on the microbial load in pre-cut and post-cut shredded carrots (log10 CFU/g): mesophilic total viable counts (TVC) and yeast and mold counts (YMC) (summarized from Alegria et al., 2009).
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
p<0.05
Concentrations (ClO2 -ppm)
Apples Lettuce
ClO2 alone ClO2+ US ClO2 alone ClO2+ US
5 2.5a 3.7b 1.7a 1.7a
10 2.5a 3.9b 2.1a 2.2b
20 2.5a 3.7b 2.1a 3.0c
40 2.5a 4.2b 2.2a 3.6d
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Table 5: The reduction values of different concentrations of chlorine dioxide single and combined with ultrasound (170kHz, 10 mins) on Salmonella spp. in apples and lettuce samples (summarized from Huang et al., 2006).
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
p<0.05
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Table 6: The reduction values of different concentrations of chlorine dioxide single and combined with ultrasound (170kHz, 10 mins) on E. coli O157:H7 in apples and lettuce samples (summarized from Huang et al., 2006).
Concentrations (ClO2 -ppm)
Apples Lettuce
ClO2 alone ClO2+ US ClO2 alone ClO2+ US
5 1.7a 3.2b 1.5a 1.7a
10 1.8a 3.1b 1.7a 1.7a
20 1.8a 3.7b 1.8a 2.3b
40 2.2a 3.8b 1.9a 2.4b
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
p<0.05
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Sanitizer
Reduction (log10 CFU/g sample)
Alonesanitizer
Sanitizer + US(21.2 kHz, 2 min)
Water 1.0a 2.1b
Chlorinated water (200 mg/L)
2.0b3.1c
Acidic electrolysed water (80 mg/L)
2.2b3.1c
Peroxyacetic acid (80 mg/L)
2.2b2.9c
Acidified sodium chlorite (200 mg/L)
3.1c 4.0d
Table 7: The reduction of E. coli O157:H7 on the surface of spinach with ultrasound (US, 21.2 kHz, 2 min) in combination with selected sanitizers (summarized from Zhou et al., 2009)
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
p<0.05
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Treatments
Microbial counts (log10 CFU/g sample)
TVC(mesophilic)
TVC(psychrotrophic)
YMC
Control (tap water washing, without US) 3.9a 3.7a 2.7a
ClO2 (40 mg/L) + US in ClO2 solution
(40 kHz, 10 min)1.6b 1.5b 1.3b
ClO2 (40 mg/L) + US in tap water
(40 kHz, 10 min) 0.9c 0.8c 0.7c
Table 8: The microbial counts on (log10 CFU/g) plum fruit treated with combined ClO2 and ultrasound (summarized from Chen and Zhu, 2011)
TVC: total viable count.YMC: yeast and mold count.
Bilek and Taurantus, 2013
Bilek and Taurantus, 2013
p<0.05
04/13/17 Post harvest technology 30Adekunte et al., 2010Adekunte et al., 2010
jhj
Treatment detailsTreatment detailsTreatment time: 2, 4, 6, 8, 10 minAmplitudes: 24.4µm, 30.5µm, 42.7µm, 54.9µm and 61µmTemperature: 25°C
04/13/17 Post harvest technology 31Adekunte et al., 2010Adekunte et al., 2010
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Fig. 3: Survival curves for yeast inactivation as a function of time at varying amplitude levels of A (24.4 μm), B (30.5 μm), C (42.7 μm), D (54.9 μm), E (61.0 μm).
Adekunte et al., 2010Adekunte et al., 2010
5.8
5.3
5
Amplitude (µm) k×10−2 β (shape factor)
24.4 3.234±0.477 1.46±0.792
30.5 3.494±0.429 1.44±0.118
42.7 5.400±0.499 2.05±0.491
54.9 5.437±0.835 3.62±1.043
61.0 6.672±0.434 4.95±0.600
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Table 9: Effect of amplitude level (μm) on the inactivation rate constants (±SD) and shape factor (±SD)
Adekunte et al., 2010Adekunte et al., 2010
p<0.05
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Fig. 4: Changes in (A) inactivation rate constant (k×10−2) and (B) shape factor (β) as afunction of amplitude level (μm).
Fig. 4: Changes in (A) inactivation rate constant (k×10−2) and (B) shape factor (β) as afunction of amplitude level (μm).
Adekunte et al., 2010Adekunte et al., 2010
6.67
3.23
1.46
4.95
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Extraction: Extraction: It has been proposed as analternative to conventional
extraction, providing higher recovery of targeted compounds
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Objective: To development and validate an innovative, robust, stable, reliable and efficient ultrasonic system at pilot
scale to assist supercritical CO2 extraction of oils from different substrates
Riera et al., 2009
Treatment detailsTreatment detailsAlmond
pressure: 320 bars and 280 barstemperature: 45°C
Cocoa cake pressure: 320 barstemperature: 65°C
Frequency: 20kHz
04/13/17 Post harvest technology 37Riera et al., 2009
04/13/17 Post harvest technology 38Riera et al., 2009
Fig. 5: Almond-oil extraction curve at 280 bar and 45ºC with ( ) and without ( ) ultrasounds
15.5
8
04/13/17 Post harvest technology 39Riera et al., 2009
Fig. 6: Almond-oil extraction curve at 320 bar and 45ºC with ( ) and without( ) ultrasound
14
8
04/13/17 Post harvest technology 40Riera et al., 2009
Fig. 7: Cocoa cake-oil extraction curve at 320 bar and 65ºC with ( ) andwithout ( ) ultrasounds
16.5
12.5
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Objective: To investigate the use of ultrasound-assisted extraction (UAE) in recovery of volatile compounds from the Cannabis sativa L. cultivar
Objective: To investigate the use of ultrasound-assisted extraction (UAE) in recovery of volatile compounds from the Cannabis sativa L. cultivar
Porto et al., 2014
Treatment detailsTreatment detailsMaceration: With 70% ethanol for 3 hrsUltrasound assisted extraction
Frequency: 20kHzUAE5: 5 minUAE10: 10 minUAE15: 15 min
Temperature: 30°C
04/13/17 Post harvest technology 42Porto et al., 2014
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Fig. 8: Comparison of terpenes content from Cannabis sativa inflorescences extracted using maceration (M) and ultrasound-assisted extraction for
5 (UAE5), 10 (UAE10) and 15 min (UAE15)
Porto et al., 2014
0.4
4.8
5.3
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Table 10: Volatile composition of Cannabis sativa extracts obtained by maceration (M) and by ultrasound-assisted extraction for 5 (UAE5), 10 (UAE10) and 15 min (UAE15)
Porto et al., 2014
p<0.05
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Nutrients: Being a non-thermal process, loss of nutrients is highly reduced.
04/13/17 Post harvest technology 46Aadil et al., 2013Aadil et al., 2013
Objectives: To evaluate the effect of ultrasound on the quality parameters: pH, TSS, acidity, ascorbic acid, total phenols and flavonoids of grapefruit juice.
Objectives: To evaluate the effect of ultrasound on the quality parameters: pH, TSS, acidity, ascorbic acid, total phenols and flavonoids of grapefruit juice.
Control: No sonicationSonication :
temperature: 20°Cfrequency: 28kHzUS30: 30 minUS60: 60 minUS90: 90 min
Treatment detailsTreatment details
04/13/17 Post harvest technology 47Aadil et al., 2013Aadil et al., 2013
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Treatment TA (%) TSS (Brix) pH
Control 0.16 ± 0.01a 9.60 ± 0.20a 4.91 ± 0.01a
US30 0.16 ± 0.01a 9.53 ± 0.10a 4.91 ± 0.01a
US60 0.16 ± 0.01a 9.50 ± 0.10a 4.90 ± 0.01a
US90 0.16 ± 0.01a 9.50 ± 0.23a 4.90 ± 0.01a
Table 11. Effect of sonication on titratable acidity, total soluble solids and pH of grapefruit juice
Table 11. Effect of sonication on titratable acidity, total soluble solids and pH of grapefruit juice
Aadil et al., 2013Aadil et al., 2013
p<0.05
04/13/17 Post harvest technology 49
Treatment Ascorbic acid(mg/100 ml)
Total phenolics
(GAE µg/g)
Total flavonoids(catechin
equivalent µg/g)
Control 27.83 ± 0.03d 757.96±0.04d 462.27 ± 0.08d
US30 31.81 ± 0.04c 769.93±0.07c 485.00 ± 0.04c
US60 35.40 ± 0.08b 814.30±0.06b 598.64 ± 0.06b
US90 35.75 ± 0.07a35.75 ± 0.07a 826.27±0.0826.27±0.08a8a
603.18 ± 0.03a603.18 ± 0.03a
Table 12: Effect of sonication on ascorbic acid, total phenols and flavonoids in grapefruit juice
Table 12: Effect of sonication on ascorbic acid, total phenols and flavonoids in grapefruit juice
Aadil et al., 2013Aadil et al., 2013
p<0.05
04/13/17 Post harvest technology 50Zou and Jiang, 2016Zou and Jiang, 2016
Objective: To investigate in detail the effect of ultrasound treatment on the quality of carrot juice including physicochemical parameters, bioactive compounds and microbial load
Control: No sonication
T1: Extraction and sonication for 20 min
T2: Extraction and sonication for 40 min
T3: Extraction and sonication for 60 min
Temperature: 25°C
Frequency: 25kHz
Treatment detailsTreatment details
04/13/17 Post harvest technology 51Zou and Jiang, 2016Zou and Jiang, 2016
Treatment time (min)
pH Viscosity (cP)
0 5.22 ± 0.03a 1.97 ± 0.05c
20 5.21 ± 0.04a 2.06 ± 0.04b
40 5.23 ± 0.02a 2.18 ± 0.07a
60 5.25 ± 0.03a 2.23 ± 0.08a 2.23 ± 0.08a
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Table 13: Effect of ultrasound treatment on pH and viscosity of carrot juice
Zou and Jiang, 2016Zou and Jiang, 2016
p<0.05
Treatment time (min)
Visual color
L* a* b*
0 32.86 ± 0.06c 3.94 ± 0.05b 6.87 ± 0.04d
20 33.02 ± 0.05b 3.99 ± 0.05b 6.98 ± 0.03c
40 33.14 ± 0.03a 4.08 ± 0.03a 7.09 ± 0.06b
60 33.19 ± 33.19 ± 0.07a 0.07a
4.14 ± 0.04a 4.14 ± 0.04a 7.19 ± 0.03a 7.19 ± 0.03a
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Table 14: Effect of ultrasound treatment on visual color of carrot juice
Zou and Jiang, 2016Zou and Jiang, 2016
p<0.05
Treatment time (min)
Total soluble solids
(°Brix)
Total sugars (g/L)
Total carotenoids
(mg/L)
Ascorbic acid (mg/L)
0 4.04 ± 0.05b 14.42 ± 0.12b 3.47 ± 0.12c 5.26 ± 0.10c
20 4.09 ± 0.06ab 14.58 ± 0.11b 3.68 ± 0.07b 5.45 ± 0.08b
40 4.12 ± 4.12 ± 0.05ab 0.05ab
14.79 ± 14.79 ± 0.09a 0.09a
3.89 ± 0.13a 3.89 ± 0.13a 5.69 ± 0.14a 5.69 ± 0.14a
60 4.19 ± 0.07a 4.19 ± 0.07a 14.82 ± 14.82 ± 0.14a 0.14a
3.94 ± 0.14a 3.94 ± 0.14a 5.67 ± 0.12a 5.67 ± 0.12a
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Table 15: Effect of ultrasound treatment on total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice
Zou and Jiang, 2016Zou and Jiang, 2016
p<0.05
04/13/17 Post harvest technology 55
Treatment time (min)
Total plate count (log CFU/ml)
Total yeast and mold counts
(log CFU/ml)
0 4.22 ± 0.21a 3.97 ± 0.15a
20 3.71 ± 0.15b 3.36 ± 0.17b
40 3.45 ± 0.10c 3.25 ± 0.11b
60 3.23 ± 0.11d 3.03 ± 0.09c
Table 16: Effect of ultrasound treatment on microbial survival in carrot juice
Table 16: Effect of ultrasound treatment on microbial survival in carrot juice
p<0.05
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Objective: To study the effect of ultrasonic treatment on
physicochemical properties of juices extracted from two pomegranate parts (whole pomegranate and arils alone)
Aligourchi et al., 2013
Treatment detailsTreatment detailsUltrasonication:
Frequency: 20kHzTemperature: 25°CWave amplitudes: 50%, 75% and 100%Treatment time: 3, 6 and 9 min
Varieties: Malase Momtaze Saveh & Alak Saveh
04/13/17 Post harvest technology 57Aligourchi et al., 2013
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MMSA ASA MMSW ASW
TSS (°Brix) 16.7±0.1d 17.2±0.1c 18.1±0.1b 18.9±0.1a18.9±0.1a
pH 3.56±0.01a 3.09±0.02b 3.54±0.01a 3.05±0.01b3.05±0.01b
TA (g/100mL)
0.81±0.01d 1.61±0.00b 0.93±0.01c 1.67±0.02a1.67±0.02a
TAC (mg/L) 375.5±12.9b 409.4±6.1a409.4±6.1a 338.7±3.3d 355.8±4.1c
TPC (mg/100mL) 204.6±6.9c 234.9±4.6b 278.3±11.0a 290.7±6.8a290.7±6.8a
** Total soluble solids (TSS); total titratable acidity (TA); total phenolic content (TPC); total anthocyanin pigment content (TAC)
Table 17: Main physicochemical quality parameters of untreated pomegranate juices obtained from: Malase Momtaze Saveh arils (MMSA); Alak Saveh arils
(ASA); whole Malase Momtaze Saveh pomegranate (MMSW); and whole Alak Saveh pomegranate (ASW)
Table 17: Main physicochemical quality parameters of untreated pomegranate juices obtained from: Malase Momtaze Saveh arils (MMSA); Alak Saveh arils
(ASA); whole Malase Momtaze Saveh pomegranate (MMSW); and whole Alak Saveh pomegranate (ASW)
Aligourchi et al., 2013
p<0.05
04/13/17 Post harvest technology 59
Ultrasonic power
(%)T (min) TAC(mg/L) TPC
(mg/100mL)Antioxidant(mg/100mL)
β-carotene (%ALPA)
0 0 409±6ab 235±5ab 1130±67a 79±5ab
50 3 408±12ab 229±3ab 1231±44a 77±2ab
6 381±10c 229±7ab 1108±46a 76±1b
9 425±22ab 224±4b 1282±96a 77±2ab
75 3 385±5c 243±9ab 1219±39a 84±5ab
6 388±12bc 245±6ab 1243±128a 79±0ab
9 403±10bc 236±10ab 1203±90a 80±4ab
100 3 442±5a 249±10a 1220±102a 89±1a
6 400±4bc 239±7ab 1288±80a 85±1ab
9 373±8c 235±6ab 1277±44a 89±3a
Table 18: Evaluation of total anthocyanin (mg/L), total polyphenol content (mg/100 mL juice), assay of antioxidant activities based on ABTS (mg/100 mL juice) and β-carotene (%ALPA) in pomegranate juice (ASA) as a function of the ultrasonic amplitude levels and treatment times.
Aligourchi et al., 2013
p<0.05
04/13/17 Post harvest technology 60
Ultrasonic power (%)
T (min) TAC(mg/L)
TPC (mg/100mL)
Antioxidant (mg/100mL)
β-carotene (%ALPA)
0 0 356±4a 291±7b 1558±109a 92±5a
50 3 361±4a 312±10ab 1524±88a 89±1a
6 354±11a 294±15ab 1569±101a 93±5a
9 347±4a 315±17ab 1438±117a 85±2a
75 3 341±9a 285±14b 1539±96a 89±2a
6 339±4a 298±10ab 1498±106a 93±0a
9 344±7a 283±15b 1442±109a 89±4a
100 3 348±15a 306±8a 1482±67a 88±3a
6 343±8a 318±13a 1511±128a 92±1a
9 335±7a340±15a
1423±74a 89±2a
Table 19: Evaluation of total anthocyanin (mg/L), total polyphenol content (mg/100 mL juice), assay of antioxidant activities based on ABTS (mg/100 mL juice) and β-carotene (%ALPA) in pomegranate juice (ASW) as a function of the ultrasonic amplitude levels and treatment times.
Aligourchi et al., 2013
p<0.05
Advantages Advantages
Rapid process and high outputLow energy consumptionReduced processing costNon-thermal technologyHigher purityGreen technology
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LimitationsLimitations
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High initial investmentBudding technologyNarrow spectrum of applicationSkilled labour requirement
ConclusionConclusion
This technology can be effectively used in decontamination of fruits and vegetables, enhances the effectiveness of sterilizers.It improves the extraction process as well as retention of nutrients.
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