title: Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar.
abstract: Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberry juice and nectar. Samples were treated according the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time, temperature of sample and amplitude). Thermosonication and sonicaton of juice and nectar samples have been performed. It was found that all samples of untreated, pasteurized and ultrasonically treated apple, cranberry and blueberry juices and nectars shows non-Newtonian dilatant fluid characteristics (n > 1). The interaction of treatment time and temperature of sample (BC) and temperature (C) of sample of apple juice had statistically significant effect on flow behavior index (n) for ultrasound treated apple juice. Interaction of treatment time and temperature of sample (BC) has statistically significant effect on the flow behavior index (n) for blueberry nectar. Also, there is statistically significant effect of temperature (C) of sample on consistency coefficient (k) for ultrasound treated apple juice.
authors.affiliation: Vindija d.d, Međimurska 6, 42000 Varaždin, Croatia.
authors.forename: Marina
authors.initials: M
authors.lastname: Simunek
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Anet Režek
authors.initials: AR
authors.lastname: Jambrak
authors.affiliation: Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, Zagreb, Croatia.
authors.forename: Slaven
authors.initials: S
authors.lastname: Dobrović
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Zoran
authors.initials: Z
authors.lastname: Herceg
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Tomislava
authors.initials: T
authors.lastname: Vukušić
keywords: Fruit juice and nectar; High power ultrasound; Rheological properties