Experimental Study of Kiwi Juice under Sonication and Carbonation

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.

Authors:

• N. Dizadji
• P. Entezar
• A. Afsari

Keywords:

• carbonate
• juice
• inactivation
• ultrasonic

References:

[1] Dietrich, knorr, Marco, Zenker, Volker, Heinz and Dong, "Applications
and potential of ultrasonics in food processing," Trends in Food science
& technology, 2004, vol. 15, pp. 261-266.
[2] C. A. Kozlowski and W. Walkowiak, "Removal of chromium (VI) from
aqueous solutions by polymer inclusion membranes," Water Res., 2002,
vol. 36, pp. 4870-4876.
[3] T. J. Mason, L. Panwnyk and J. P. Lorimer, "The use of ultrasound in
food technology," Ultrasonics Sonochemistry, 1996, vol. 3, pp. 253-
260.
[4] H. Ozaki, K. Sharma and W. Saktaywin, "Performance of an ultralowpressure
reverses osmosis membrane (ULPROM) for separating
heavy metal: effects of interference parameters," Desalination,2002, vol.
144, pp. 287-294.
[5] S. A. Tunali, Y. Yetimoglu and T. Gedikbey, "Removal of chromium
(VI) ions from aqueous solutions by using Turkish montmorillonite clay:
effect of activation and modification," Desalination, 2009, vol. 244, pp.
97-108.
[6] K. Zerdin, M. L. Rooney and J. Vermue, "The vitamin content of kiwi
juice packed in an oxygen scavenger material," Food chemistry, 2003,
vol. 82, pp. 387-395.
[7] S. Z. Salleh-Mack and J. S. Roberts, "Ultrasound Pasteurization, The
effects of temperature soluble solids organic acids and PH on the
inactivation of Escherichia coli ATCC 25922," Ultrasonics
sonochemistry, 2007, vol. 14, pp. 323-329.
[8] A. G. Mavromatis, I. Arvanotoyannis, G. Nanos, M. Sakellarioullanidis
and A. Korkovelos, "Molecular fingerprinting of a new Kiwifruit
cultivar (cv. Tsehelidis) and comparative analysis with cv. Hayward
according to physicochemical properties," Scientia Horticulturae, 28
June 2010, vol. 125, pp. 277-282.
[9] K. S. Suslick, "Homogeneous sonochemistry, InUltrasound, Its
chemical, Physical and Biological Effects," VCH Publishers, New York,
1988, pp. 123-163.
[10] L. H. Cheng, C. Y. Soh, S. E. Liew and F. F. Teh, "Effects of sonication
and carbonation on guava juice quality," Food chemistry, 2007, vol. 104,
pp. 1396-1401.