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CONTRIBUTIONS ON ENHANCING PULP STABILITY IN SEA BUCKTHORN JUICE USING ULTRASONIC FIELD AND THE EFFECT ON ITS PHYSICO-CHEMICAL PARAMETERS
Abstract
In recent years, the ultrasonic field has gained the attention of several authors in the area of employing it to process and interact with fruit juices as a viable alternative to the use of conventional processing technologies. The ultrasound technique main advantage, as a non-thermal treatment, is its ability to maintain juice quality whist enhancing the juice homogenization level. The aim of this study was to subject the sea buckthorn juice to ultrasonic field treatment in order to improve the its pulp stability (0, 15, 30, 45, 60, 75 and 90 min, at 25 kHz and 45 kHz frequencies, 20пїЅC, 70% power). The monitoring was conducted in terms of turbidity units (NTU). The ultrasonic effects in sea buckthorn juice were monitored via the examination of its physicochemical parameters with regard to quality such as: color, viscosity, brix index, pH, acidity, electrical conductivity. Overall, results of this study indicated that pulp stability and selected quality indicators of freshly prepared sea buckthorn juice can be improved by using ultrasonic field treatment.
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