Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices

Ultrasonics Sonochemistry

Volumn 29, Issue , 2016, Pages 337-353

  Khandpur, Paramjeet ^a   Gogate, Parag R ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Essential oils; Non thermal processing; Thermal treatment; Ultrasound; Ultraviolet

Indexed keywords

ESSENTIAL OILS; FRUITS; HEAT TREATMENT; IRRADIATION; PARAMETER ESTIMATION; STERILIZATION (CLEANING); ULTRASONICS; VEGETABLES;

LARGE-SCALE PROCESSING; MICROBIOLOGICAL SAFETY; NON-THERMAL PROCESSING; QUALITY CHARACTERISTIC; REFRIGERATED STORAGES; ULTRASOUND PARAMETERS; ULTRAVIOLET; ULTRAVIOLET IRRADIATIONS;

QUALITY CONTROL;

ESSENTIAL OIL; INORGANIC SALT;

ACIDITY; ARTICLE; BACTERIAL GROWTH; BEVERAGE; CARROT; CONDUCTANCE; CONTROLLED STUDY; EVALUATION STUDY; FOOD QUALITY; FOOD SAFETY; FRUIT JUICE; FUNGUS GROWTH; LARGE SCALE PRODUCTION; LIME (FRUIT); MICROBIAL ACTIVITY; MICROBIAL GROWTH; NONHUMAN; ORANGE JUICE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SCALE UP; SHELF LIFE; SPINACH; STORAGE TEMPERATURE; ULTRASOUND; ULTRAVIOLET IRRADIATION; VEGETABLE; ANALYSIS; CHEMISTRY; COLOR; ELECTRIC CONDUCTIVITY; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICE; GRAVITY; INSTRUMENT STERILIZATION; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; PROCEDURES; SOLUBILITY; TIME FACTOR;

COLOR; ELECTRIC CONDUCTIVITY; FOOD PRESERVATION; FOOD QUALITY; FRUIT AND VEGETABLE JUICES; GRAVITATION; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; SALTS; SOLUBILITY; STERILIZATION; TIME FACTORS; ULTRASONIC WAVES;

EID: 84944755113     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.10.008     Document Type: Article

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