The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice

Ertugay M. F. , Baslar M.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.26, pp.226-231, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26
  • Publication Date: 2014
  • Doi Number: 10.1016/j.ifset.2014.06.013
  • Page Numbers: pp.226-231


The effects of ultrasonic treatment on the cloudiness (cloud level and cloud stability), sedimentation and storage of apple juice were studied at various amplitude levels (50 and 100 mu m), pulse durations (50% and 100%), and temperatures (40, 50 and 60 degrees C). Ultrasound at high amplitude, temperature, and time minimized the coarse particles in the apple juice and increased its cloudiness quality. The ultrasonic treatment increased the cloudiness level up to 16.9 times and the cloud stability up to 9.8 times. Up to 58% of solid particles causing sedimentation were suspended after the treatment Even after storage for four months, the apple juice remained cloudy without any additional processing. Total yeasts and molds were completely inactivated (<1 log cfu/mL) by the ultrasonic treatment. These findings suggest that thermosonication could be considered a good alternative to conventional treatment in order to achieve the desired cloudiness in cloud apple juice processing.