High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

2015 ◽  
Vol 105 ◽  
pp. 170-178 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Sara Spilimbergo
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
High Power ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Fresh Cut

scholarly journals Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

2020 ◽  
Vol 67 ◽  
pp. 105138 ◽  
Author(s):  
Angela Gomez-Gomez ◽  
Edmundo Brito-de la Fuente ◽  
Críspulo Gallegos ◽  
Jose Vicente Garcia-Perez ◽  
Jose Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Ultrasound Treatment ◽  
Lipid Emulsions ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Thermal Pasteurization ◽  
Supercritical Carbon

Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry

2014 ◽  
Vol 7 (12) ◽  
pp. 3390-3397 ◽  
Author(s):  
Vicente M. Gómez-López ◽  
María I. Gil ◽  
Ana Allende ◽  
Jeroen Blancke ◽  
Lien Schouteten ◽  
...  
Keyword(s):  
High Power ◽  
Process Water ◽  
Power Ultrasound ◽  
E Coli ◽  
High Power Ultrasound ◽  
Fresh Cut

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

2018 ◽  
Vol 24 (7) ◽  
pp. 547-554 ◽  
Author(s):  
I Paniagua-Martínez ◽  
A Mulet ◽  
MA García-Alvarado ◽  
J Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Vitamin C ◽  
High Power ◽  
Continuous Flow ◽  
Quality Attributes ◽  
Power Ultrasound ◽  
Pineapple Juice ◽  
High Power Ultrasound ◽  
Supercritical Carbon

Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06–4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide–high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.

Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice

2018 ◽  
Vol 221 ◽  
pp. 70-76 ◽  
Author(s):  
Francesca Bot ◽  
Sonia Calligaris ◽  
Giovanni Cortella ◽  
Stella Plazzotta ◽  
Francesco Nocera ◽  
...  
Keyword(s):  
High Pressure ◽  
High Power ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Power Ultrasound ◽  
High Power Ultrasound
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