Jugos, bebidas, vinos y licoresFeb. 12, 2018
Jugos: Estudio señala que el tratamiento por termoionización mejora la calidad del jugo de manzana
Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities.
Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 °C). Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen.
If you would like some more information on thermosonication then please see the article here
February 12, 2018