Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods.

@article{Zenker2003ApplicationOU,
  title={Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods.},
  author={Minette Zenker and Volker Heinz and Dietrich Knorr},
  journal={Journal of food protection},
  year={2003},
  volume={66 9},
  pages={1642-9}
}
A continuously working pilot plant-scale prototype was used to evaluate the effects of continuous-flow ultrasound-temperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 alpha and Lactobacillus acidophilus were used as test microorganisms. In addition, treated juices were investigated for damage caused by heat or ultrasound-induced degradation of sensory and nutritional… CONTINUE READING