THERMO-SONICATION PROCESSING

` FOR FRUIT AND

VEGETABLE JUICES
Animesh Singh Sengar and Vivek Chauhan
UG students (Food Technology), Faculty of Engineering and Technology
Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Satna, M.P.

Abstract
Thermosonication methods of pasteurization have gained relevance in the food industry. Nowadays there are new
technologies that offer options for food processing to ensure the stability and quality of products. Particularly in processed
fruit and vegetable juices, consumers search for additive-free and minimally processed products.

Keywords Ultrasound, thermal treatment, quality, shelf life.

Principles High intensity

Scope and ULTRASOUND
Approach Coupled with
Thermal Treatment
Thermo-sonication is a novel and viable
technique that is employed to replace
the conventional thermal processing. It
can increase the microbial and
enzymatic inactivation rates, extend
product shelf life and reduce the impact Sonication Modes
Sonication (Ultrasound)
on the nutritional content and overall Thermo-sonication (Ultrasound + heat)
quality of fruit and vegetable juices. Mono-thermo-sonication (Ultrasound + heat + pressure)

Application
v Fruits Grapes, watermelon, strawberry, apple, blackcurrant.
FOODS v Vegetables Carrot, tomato, beetroot.

Preservation Extraction
Transformation

Conclusion: Scientific evidence shows that TS is a viable technology for processing of fruit and vegetable juices that
preserve the quality of fruit and vegetable juices, compared with conventional thermal processing (60C for 30 min). An additive
effect between ultrasound and heat has the potential to ensure product stability and also is effective for inactivation of enzymes
present in juices. This technology represents a rapid, efficient and reliable alternative to retain the quality and extend the shelf life of
fruit and vegetable juices.