文章基本信息

标题：MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI
本地全文：下载
作者：Cüneyt Dinçer ; Ayhan Topuz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2018
卷号：43
期号：4
页码：569-581
DOI：10.153237/gida.GD18037
出版社：Association of Food Technology, Turkey
摘要：Emerging nonthermal technologies have raised great interest, because conscious consumers are demanding healthy, nutritious and equivalent to fresh products. In this regard, ultrasound has been identified as one of the promising nonthermal alternative methods in fru it juice processing. The use of ultrasound on its own in the food industry for microbial and enzyme inactivation is currently insufficient. However, ultrasound applications can also be used in combination with chemicals, pressure and temperature to increas e efficiency. With ultrasound application, producing of higher quality, tasty and nutritious juice is possible because enzymes and microorganism can be inactivated at lower temperatures than thermal treatments. In this study, it has been compiled the advan tages, disadvantages and usability of ultrasonic processes in the fruit juice industry. It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensu ring collaboration.
关键词：Ultrasound; fruit juice; bioactive component; microorganism; enzyme; inactivation