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vol. 6, nr. 1 (2005)
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Application of ultrasonic treatment in pressing process of grape juice
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Zbigniew Kobus
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Department of Food Engineering and Machinery, University of Agriculture, Doświadczalna 44, 20-236 Lublin |
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vol. 6 (2005), nr. 1,
pp. 125-131
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abstract:
The paper presents the influence of pulp sonication on changes of dry matter content in fruit waste and extract content in raw juice. The materials for investigation were two varieties of grape: Datal and Portugalskie Niebieskie. The experiments were carried out using two ultrasonic generators with the following characteristics: 25 and 40 kHz frequency and 2 W cm-2 intensity. The study showed simultaneous increase of dry matter content in fruit waste and extract content in juice after sonication of grape mash.
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keywords:
ultrasound, preliminary treatment, raw juice, grapes, pressing
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original in:
English
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