Akademik Veri Yönetim Sistemi
Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editör, Springer Singapore Government, Singapore, ss.1-22, 2016
Nowadays, juice is one of the most popular beverages in food technology. Juice is easy to consume, delicious, and refreshing, and it is rich in vitamins, phytochemicals, and sometimes fiber, depending on the raw materials used. However, juice usually suffers from the loss of important nutrients and from compromised freshness and quality during thermal processing. Novel technologies for juice processing have therefore been developed to address the negative effects of thermal treatment. Among available technologies, ultrasound technology has a significant potential to produce good-quality, healthful, delicious, and affordable juice. At the same time, ultrasound technology is expressed to improve juice yield and extract some important compounds in the juice production. In recent years, many studies have been conducted on the effects of ultrasound technology on the shelf life, yield, bioactive components, natural color components, appearance, and rheological and physicochemical properties of juices. These studies have focused on efficient juice production using ultrasound technology alone or in combination with another technology. Along with pasteurization, ultrasound technology can be utilized as an important tool to develop and preserve the properties of juice. In this chapter, the possibilities and potential offered by ultrasound treatment to juice production technology are evaluated in light of recent studies.