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Journals / Gıda / 2026 / Cilt: 43 Sayı: 4

THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING

MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI

Cüneyt Dinçer(Akdeniz Üniversitesi)0000-0002-9160-4242
Ayhan Topuz(Akdeniz Üniversitesi)0000-0002-6610-9143
Journal
Gıda
Pages
569–581
Publication Date
2018-06-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensuring collaboration.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Emerging nonthermal technologies have raised great interest, because conscious consumers are demanding healthy, nutritious and equivalent to fresh products.
📊
Key Findings & Data:However, ultrasound applications can also be used in combination with chemicals, pressure and temperature to increase efficiency.
💡
Conclusion & Impact:It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensuring collaboration.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Ultrases · meyve suyu · biyoaktif bileşen

Abstract

Emerging nonthermal technologies have raised great interest, because conscious consumers are demanding healthy, nutritious and equivalent to fresh products. In this regard, ultrasound has been identified as one of the promising nonthermal alternative methods in fruit juice processing. The use of ultrasound on its own in the food industry for microbial and enzyme inactivation is currently insufficient. However, ultrasound applications can also be used in combination with chemicals, pressure and temperature to increase efficiency. With ultrasound application, producing of higher quality, tasty and nutritious juice is possible because enzymes and microorganism can be inactivated at lower temperatures than thermal treatments. In this study, it has been compiled the advantages, disadvantages and usability of ultrasonic processes in the fruit juice industry. It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensuring collaboration.

Özet

Bilinçli tüketicilerin sağlıklı, besleyici ve tazeye eşdeğer ürünleri tercih etmeleri, ısıl olmayan yenilikçi teknolojilere olan ilgiyi arttırmıştır. Bu kapsamda, ultrases meyve suyu işlemede umut vadeden ısıl olmayan alternatif yöntemlerden biri olarak tanımlanmaktadır. Gıda endüstrisinde mikrobiyal ve enzim inaktivasyonu için ultrasesin tek başına kullanımı şu anda yeterli değildir. Bununla birlikte ultrases, verimliliği arttırmak için kimyasallar, basınç ve sıcaklık ile kombine olarak da kullanılabilmektedir. Ultrases uygulamasıyla, enzimler ve mikroorganizmalar termal yönteme kıyasla daha düşük sıcaklıklarda inaktive edilebildiğinden daha kaliteli, lezzetli ve besleyici meyve suyu üretilmesi mümkün olmaktadır. Bu çalışmada ultrases işlemlerinin meyve suyu endüstrisinde kullanılabilirliği, avantaj ve dezavantajları derlenmiştir. Bu işlemin meyve suyu endüstrisinde kullanımına yönelik farkındalığın arttırılması, sektör ve bilim insanlarının işbirliğinin sağlanarak kapsamlı araştırmalara konu edilmesine ihtiyaç olduğu değerlendirilmiştir.

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Cite This Article

Dinçer, C., Topuz, A. (2018). THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING. Gıda, Cilt: 43 Sayı: 4, 569–581. https://doi.org/10.15237/gida.GD18037

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