Application of ultrasound to pineapple mash treatment in juice processing

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This study focused on application of ultrasound to pineapple mash treatment in juice processing. The effect of ultrasonic power, treatment time and sonication temperature on the juice yield was investigated. Sonication of pineapple mash in juice processing increased extraction yield 10.8% in comparison with the control without ultrasonic treatment. In addition, use of ultrasound in the treatment of pineapple mash highly improved the level of sugars, total acids, phenolics and vitamin C in the obtained pineapple juice.

Authors: 
T. P. Nguyen
Authors: 
V. V. M. Le
Publisher: 
International Food Research Journal
Year: 
2012