Türken Tuğba, Erge Hande S
Food Engineering Department, Faculty of Engineering and Architecture, Abant İzzet Baysal University, Bolu, Turkey.
Food Sci Technol Int. 2017 Sep;23(6):540-549. doi: 10.1177/1082013217708077. Epub 2017 May 5.
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).
在本研究中，由于超声被认为是热食品加工的替代方法，旨在通过响应面法确定超声处理对酸樱桃汁某些化学和微生物特性的影响。酸樱桃汁在不同的振幅水平（50%、75%、100%）、适中温度（20℃、30℃、40℃）以及在20kHz恒定频率下分别处理2分钟、6分钟、10分钟的条件下进行超声处理。不同的超声振幅、温度和时间对pH值、波美度和可滴定酸度没有显著影响。随着振幅水平和温度的升高，总单体花青素含量显著增加（p<0.01）。随着温度升高，总酚含量也有所增加（p<0.05）。还发现振幅水平对酸樱桃汁的抗氧化能力有显著影响（p<0.05）。颜色参数（L*、a*、b*、C、h）通常随着温度、振幅水平和处理时间的增加而增加。确定大肠杆菌O157:H7受温度和处理时间的显著影响（p<0.05）。
