Strawberry puree processed by thermal, high pressure or power ultrasound: process energy requirements and quality modeling during storage

• Main Authors: Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa V. M.
• Format: Article
• Language: English
• Published: SAGE Publications 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/63296/1/Strawberry%20puree%20processed%20by%20thermal%2C%20high%20pressure%2C%20or%20power%20ultrasound.pdf; http://psasir.upm.edu.my/id/eprint/63296/; http://journals.sagepub.com/doi/abs/10.1177/1082013216685485?journalCode=fstc
• Institution: Universiti Putra Malaysia

Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%–18%). The specific energies required for the above-mentioned thermal,...