[HTML][HTML] Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities
in microbial inactivation, applying any one method alone may require a high dose for
complete inactivation, which may affect the sensory and nutritional properties of pineapple
juice. Hence, this study was intended to analyse and optimise the effect of combined US and
UV treatments on microbial inactivation without affecting the selected quality parameters of
pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min …
in microbial inactivation, applying any one method alone may require a high dose for
complete inactivation, which may affect the sensory and nutritional properties of pineapple
juice. Hence, this study was intended to analyse and optimise the effect of combined US and
UV treatments on microbial inactivation without affecting the selected quality parameters of
pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min …
Design Consideration and Modelling Studies of Ultrasound and Ultraviolet Combined Approach for Shelf-Life Enhancement of Pine Apple Juice
A MG, P MV, AS Warrier, NLL AM, N Kumar Mahanti… - 2022 - papers.ssrn.com
… Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their
capabilities in microbial inactivation, applying any one method alone may require a high
dose for complete inactivation, which may affect the sensory and nutritional properties of
pineapple juice. Hence, this study was intended to analyse and optimise the effect of
combined US and UV treatments on microbial inactivation without affecting the selected
quality parameters of pineapple juice. US treatment (33 kHz) was done at three different …
capabilities in microbial inactivation, applying any one method alone may require a high
dose for complete inactivation, which may affect the sensory and nutritional properties of
pineapple juice. Hence, this study was intended to analyse and optimise the effect of
combined US and UV treatments on microbial inactivation without affecting the selected
quality parameters of pineapple juice. US treatment (33 kHz) was done at three different …
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