In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45-360 W) and time (10-60 min) in ice bath (~0 Â°C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 Â°C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at...
Ultrasonication of thawed huyou juice: effects on cloud stability, physicochemical properties and bioactive compounds.
Wenjun Wang, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. E-mail email@example.com
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Xinyue Zhou, Wenjun Wang, Xiaobin Ma, Enbo Xu, Donghong Liu; Ultrasonication of thawed huyou juice: effects on cloud stability, physicochemical properties and bioactive compounds.. IFIS Food and Health Sciences Database 2022; doi:
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