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

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By Juan Francisco Garcia, Ph.D. Martin

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2014) Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-toDrink Fruit Juices. “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.

Finally, the vibration is conveyed to ultrasound reactor by delivery system (Tao and Sun, 2015). Ultrasound transducer is regarded as the key component for ultrasound reactor. There are mainly two types of ultrasound equipment that can be used for extraction, namely bath system and probe system. For bath system, ultrasound transducers can be mounted either on the bottom or wall of the bath. Regarding probe system, it may contain single probe or multi-probes. Furthermore, many ultrasound extractors are equipped with a cooling system, so as to control solvent temperature during extraction.

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. 0 log cycles in natural juice. 8 log cycles of reduction were achieved for S. cerevisiae in commercial and natural apple juices, respectively. Samani et al. (2105) studied the effectiveness of combined microwaveultrasonic pasteurization system on Escherichia coli in sour cherry juice.

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