Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice

Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice

Introduction: The common method used for juice pasteurization is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value. Such effects may include vitamin loss, nutritional...

Full description

Bibliographic Details
Main Authors: B Hosseinzadeh Samani, M. H Khoshtaghaza, S Minaei, Z Hamidi Esfahani, M Tavakloli Dakhrabadi
Format: Article
Language:English
Published: Ferdowsi University of Mashhad 2015-09-01
Series:Journal of Agricultural Machinery
Subjects:
Cavitation
Pasteurization
Power
Probe
Response surface
Ultrasonic
Online Access:https://jame.um.ac.ir/index.php/jame/article/view/24725

Similar Items

Similar Items