DESIGN OF ULTRASONIC PROBE AND EVALUATION OF ULTRASONIC WAVES ON E.COLI IN SOUR CHERRY JUICE

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HOSSEINZADEH SAMANI B.; KHOSHTAGHAZA M.H.; MINAEI S.; HAMIDI ESFAHANI Z.; TAVAKOLI DAKHRABADI M.

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Journal: JOURNAL OF AGRICULTURAL MACHINERY Year:2016 | Volume:5 | Issue:2 Page(s): 460-468

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Title

DESIGN OF ULTRASONIC PROBE AND EVALUATION OF ULTRASONIC WAVES ON E.COLI IN SOUR CHERRY JUICE

Author(s)

Keywords

CAVITATIONQ2

PASTEURIZATIONQ2

POWERQ2

PROBEQ1

RESPONSE SURFACEQ2

ULTRASONICQ2

Abstract

Introduction: The common method used for juice PASTEURIZATION is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value. Such effects may include vitamin loss, nutritional flavor loss, non-enzyme browning, and protein reshaping (Kuldiloke, 2002). In order to decrease the adverse effects of the thermal PASTEURIZATION method, other methods capable of inactivation of microorganisms can be applied. …

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APA: Copy

HOSSEINZADEH SAMANI, B., KHOSHTAGHAZA, M.H., MINAEI, S., HAMIDI ESFAHANI, Z., & TAVAKOLI DAKHRABADI, M.. (2016). DESIGN OF ULTRASONIC PROBE AND EVALUATION OF ULTRASONIC WAVES ON E.COLI IN SOUR CHERRY JUICE. JOURNAL OF AGRICULTURAL MACHINERY, 5(2), 460-468. SID. https://sid.ir/paper/356967/en

Vancouver: Copy

HOSSEINZADEH SAMANI B., KHOSHTAGHAZA M.H., MINAEI S., HAMIDI ESFAHANI Z., TAVAKOLI DAKHRABADI M.. DESIGN OF ULTRASONIC PROBE AND EVALUATION OF ULTRASONIC WAVES ON E.COLI IN SOUR CHERRY JUICE. JOURNAL OF AGRICULTURAL MACHINERY[Internet]. 2016;5(2):460-468. Available from: https://sid.ir/paper/356967/en

IEEE: Copy

B. HOSSEINZADEH SAMANI, M.H. KHOSHTAGHAZA, S. MINAEI, Z. HAMIDI ESFAHANI, and M. TAVAKOLI DAKHRABADI, “DESIGN OF ULTRASONIC PROBE AND EVALUATION OF ULTRASONIC WAVES ON E.COLI IN SOUR CHERRY JUICE,” JOURNAL OF AGRICULTURAL MACHINERY, vol. 5, no. 2, pp. 460–468, 2016, [Online]. Available: https://sid.ir/paper/356967/en

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