By Juan Francisco Garcia, Ph.D. Martin
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Additional resources for Applications of ultrasound in the beverage industry
26 Anet Režek Jambrak, Tomislava Vukušić and Zoran Herceg Ortuño et al. coli at different pressures (100, 225, 290 and 350 bar; 36ºC), temperatures (31ºC, 36ºC and 41ºC; 225 bar) and varying the composition of the medium (LB Broth, apple and orange juice). Using only SC-CO2 the inactivation rate in LB Broth increased progressively as the pressure or temperature rose and the average time needed to achieve a reduction of 8 log-cycles was 50 min. When both SC-CO2 and ultrasound were used in LB Broth, 95% less time was needed, on average, to achieve the same reduction of 8 log-cycles and the effect of pressure and temperature was minimized; this reduction being achieved after only 2 min at 31ºC and 225 bars.
05% (butylated hydroxytoluene, w:v) was used as the solvent. The highest extraction yield was obtained when solvent-to-solid ratio was 35:1 (v:w), ultrasound power was 90 W and extraction time was 30 min. In summary, all the published studies prove that ultrasound is more efficient than conventional extraction method for the recovery of carotenoids from byproducts produced by fruit beverage industry. Seed Oil Fruit seeds are the biomass waste in the fruit beverage industry. As a matter of fact, seeds constitute a considerable portion of fruit weight.
Food and Bioprocess Technology, 7, 2189–2197. M. (2010) Use of HighIntensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices. Food and Bioprocess Technology, 3, 797–803. 1007/s11947-009-0307-7. M, Guerrero, S. (2015) Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiology, 46, 635–642. Gabriel, Alonzo A. (2014) Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice.