Abstract: This paper focuses on the experimental impacts of
ultrasonic, carbonate and a combination of them on the quality of
fresh kiwi juice. Today, non-thermal methods like ultrasonic, which
have imperceptible effects on some properties of the juice such as
taste, flavor and color, are commonly used for killing
microorganisms.In this paper, some properties of kiwi fruit juice
under ultrasonic, carbonate and a combination of them has been
researched. Those properties include pH, acidity, transparency and
Brix. Its impact on microorganisms has been studied as well.The
results show that using a combination of carbonate and sonicate make
the cavitation more severe without a perceptible effect on nonactivation
of microorganisms.