Strawberry puree processed by thermal, high pressure or power ultrasound: process energy requirements and quality modeling during storage

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Strawberry puree processed by thermal, high pressure or power ultrasound: process energy requirements and quality modeling during storage

Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%–18%). The specific energies required for the above-mentioned thermal,...

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Bibliographic Details
Main Authors:	Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa V. M.
Format:	Article
Language:	English
Published:	SAGE Publications 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/63296/ http://psasir.upm.edu.my/id/eprint/63296/1/Strawberry%20puree%20processed%20by%20thermal%2C%20high%20pressure%2C%20or%20power%20ultrasound.pdf

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