Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices.

摘要: The present work evaluates the performance of ultrasound based sterilization approaches for processing different fruit and vegetable juices in terms microbial growth changes quality parameters during storage. Comparison with conventional thermal has also been presented. A novel approach on combination ultraviolet irradiation crude extract essential oil from orange peels used first time. Identification (total bacteria yeast content) subsequent storage assessing safety human consumption along (Brix, titratable acidity, pH, ORP, salt, conductivity, TSS TDS) investigated details. optimized juice were established as power 100 W treatment time 15 min constant frequency operation (20 kHz). It that more than 5 log reduction was achieved using combined ultrasound. treated showed lower improved characteristics compared to thermally processed juice. Scale up studies performed spinach test sample at L volume satisfied microbiological physiochemical limits refrigerated conditions 20 days large scale processing. Overall conclusively usefulness maintaining beverages enhanced shelf life excellent untreated juices.