High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126121
Abstract: This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the… read more here.
Keywords: ultrasound processing; kiwifruit juice; high intensity; intensity ultrasound ... See more keywords
Application of induced electric field for inner heating of kiwifruit juice and its analysis
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110609
Abstract: Abstract Kiwi fruit juice is a popular liquid food with a large consumption. It usually needs high temperature sterilization before packaging and selling. Alternating magnetic field can produce alternating induced electric field, then a thermal… read more here.
Keywords: field; treatment; electric field; induced electric ... See more keywords
Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice.
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DOI: 10.1111/1750-3841.16494
Abstract: Cold plasma treatment of kiwifruit juice was studied in the domain of 18-30 kV of voltage, 2-6 mm of juice depth, and 6-10 min of treatment time using the response surface methodology (RSM). The experimental design utilized was… read more here.
Keywords: cold plasma; kiwifruit juice; effect; juice ... See more keywords