Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review
By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juic...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Taylor and Francis Group
2023
|
| Subjects: | |
| Online Access: | http://eprints.sunway.edu.my/2279/ |
| _version_ | 1848802246144294912 |
|---|---|
| author | Mahmoud, Mustafa Alelyani, Magbool Ahmed, Amna Mohamed Fagiry, Moram A. Alonazi, Batil Abdelbasset, Walid Kamal Davidson, Rob Osman, Hamid Khandaker, Mayeen Uddin * Musa, Mohammed A. Alhailiy, Ali Bahny |
| author_facet | Mahmoud, Mustafa Alelyani, Magbool Ahmed, Amna Mohamed Fagiry, Moram A. Alonazi, Batil Abdelbasset, Walid Kamal Davidson, Rob Osman, Hamid Khandaker, Mayeen Uddin * Musa, Mohammed A. Alhailiy, Ali Bahny |
| author_sort | Mahmoud, Mustafa |
| building | SU Institutional Repository |
| collection | Online Access |
| description | By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juice are distinct. Recent advancements in ultrasonic operations and their effect on the processing of fruit and vegetable juices were the subject of a comprehensive literature review. Studies have been a standard part of outcome analysis since the turn of the millennium. Key advantages of this method include the maintenance of vital components and the elimination of pulp accumulation in juices. However, this method still falls short of fully inactivating bacteria and enzymes, so gentler heat treatments are usually required. |
| first_indexed | 2025-11-14T21:20:18Z |
| format | Article |
| id | sunway-2279 |
| institution | Sunway University |
| institution_category | Local University |
| last_indexed | 2025-11-14T21:20:18Z |
| publishDate | 2023 |
| publisher | Taylor and Francis Group |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | sunway-22792023-06-17T12:51:13Z http://eprints.sunway.edu.my/2279/ Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review Mahmoud, Mustafa Alelyani, Magbool Ahmed, Amna Mohamed Fagiry, Moram A. Alonazi, Batil Abdelbasset, Walid Kamal Davidson, Rob Osman, Hamid Khandaker, Mayeen Uddin * Musa, Mohammed A. Alhailiy, Ali Bahny QD Chemistry TP Chemical technology By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juice are distinct. Recent advancements in ultrasonic operations and their effect on the processing of fruit and vegetable juices were the subject of a comprehensive literature review. Studies have been a standard part of outcome analysis since the turn of the millennium. Key advantages of this method include the maintenance of vital components and the elimination of pulp accumulation in juices. However, this method still falls short of fully inactivating bacteria and enzymes, so gentler heat treatments are usually required. Taylor and Francis Group 2023-04-19 Article PeerReviewed Mahmoud, Mustafa and Alelyani, Magbool and Ahmed, Amna Mohamed and Fagiry, Moram A. and Alonazi, Batil and Abdelbasset, Walid Kamal and Davidson, Rob and Osman, Hamid and Khandaker, Mayeen Uddin * and Musa, Mohammed A. and Alhailiy, Ali Bahny (2023) Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review. International Journal of Food Properties, 26 (1). pp. 1114-1121. ISSN 1532-2386 https://doi.org/10.1080/10942912.2023.2202356 10.1080/10942912.2023.2202356 |
| spellingShingle | QD Chemistry TP Chemical technology Mahmoud, Mustafa Alelyani, Magbool Ahmed, Amna Mohamed Fagiry, Moram A. Alonazi, Batil Abdelbasset, Walid Kamal Davidson, Rob Osman, Hamid Khandaker, Mayeen Uddin * Musa, Mohammed A. Alhailiy, Ali Bahny Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title | Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title_full | Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title_fullStr | Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title_full_unstemmed | Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title_short | Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| title_sort | ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review |
| topic | QD Chemistry TP Chemical technology |
| url | http://eprints.sunway.edu.my/2279/ http://eprints.sunway.edu.my/2279/ http://eprints.sunway.edu.my/2279/ |