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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1006/abio.1998.2936

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ISSN

0975-8402

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Rheological properties of ultrasound treated apple

Authors: Marina Šimunek Anet Režek Jambrak Slaven Dobrović Zoran Herceg Tomislava Vukušić
Publish Date: 2013/03/02
Volume: 51, Issue: 12, Pages: 3577-3593
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Abstract

Ultrasound is nonthermal food processing technique that has been used in food processing very extensively for the last 10 years The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties n and k of apple cranberry and blueberry juice and nectar Samples were treated according the experimental design with high power sonicator at ultrasound frequency of 20 kHz under various conditions treatment time temperature of sample and amplitude Thermosonication and sonicaton of juice and nectar samples have been performed It was found that all samples of untreated pasteurized and ultrasonically treated apple cranberry and blueberry juices and nectars shows nonNewtonian dilatant fluid characteristics n  1 The interaction of treatment time and temperature of sample BC and temperature C of sample of apple juice had statistically significant effect on flow behavior index n for ultrasound treated apple juice Interaction of treatment time and temperature of sample BC has statistically significant effect on the flow behavior index n for blueberry nectar Also there is statistically significant effect of temperature C of sample on consistency coefficient k for ultrasound treated apple juice

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