Title of article
Application of ultrasound to pineapple mash treatment in juice processing
Author/Authors
Nguyen, T. P. Ho Chi Minh City University of Technology - Department of Food Technology, Vietnam , Le, V. V. M. Ho Chi Minh City University of Technology - Department of Food Technology, Vietnam
From page
547
To page
552
Abstract
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.
Keywords
Ananas comosus , juice , mash , treatment , ultrasound
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560165
Link To Document