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<p>This study employs thermosonication (combination of ultrasound and thermal treatment) for the pasteurization of apple juice. Thermosonication can arrest the enzymes peroxidase (POD) and polyphenol oxidase (PPO), which cause enzymatic browning in apple juice. The goal is to demonstrate that thermosonication results in faster deactivation of POD and PPO enzymes compared to thermal treatment. Additionally, the study aims to optimize the thermosonication parameters to achieve the minimum processing time while ensuring that 99.9% of the enzymes are inactivated. For this purpose, a 2-D axisymmetric numerical model was developed to simulate the pasteurization process using thermosonication. Surrogate-based optimization was used to identify the optimal thermosonication parameters (processing time, probe diameter, probe immersion depth, and beaker shape) that minimize processing time and achieve the target enzyme residual activity of 0.1% in POD and PPO. The results show that thermosonication at 65&#xa0;°C for 180&#xa0;s in a cylindrical beaker improves POD and PPO inactivation by 3.33% and 13.79%, respectively, compared to thermal treatment. Further optimization revealed that a minimum processing time of 658&#xa0;s at 65&#xa0;°C is achievable in a conical beaker with a probe diameter of 19&#xa0;mm and immersion depth of 45%, reducing processing time compared to cylindrical and hemispherical beakers.</p>

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Modelling and Optimization of Ultrasound-Assisted Pasteurization of Apple Juice

  • 期刊论文

  • 发表日期：

    2025年10月7日

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  • Rajani Kant Baro,
  • Prakash Kotecha,
  • R. Anandalakshmi

摘要

This study employs thermosonication (combination of ultrasound and thermal treatment) for the pasteurization of apple juice. Thermosonication can arrest the enzymes peroxidase (POD) and polyphenol oxidase (PPO), which cause enzymatic browning in apple juice. The goal is to demonstrate that thermosonication results in faster deactivation of POD and PPO enzymes compared to thermal treatment. Additionally, the study aims to optimize the thermosonication parameters to achieve the minimum processing time while ensuring that 99.9% of the enzymes are inactivated. For this purpose, a 2-D axisymmetric numerical model was developed to simulate the pasteurization process using thermosonication. Surrogate-based optimization was used to identify the optimal thermosonication parameters (processing time, probe diameter, probe immersion depth, and beaker shape) that minimize processing time and achieve the target enzyme residual activity of 0.1% in POD and PPO. The results show that thermosonication at 65 °C for 180 s in a cylindrical beaker improves POD and PPO inactivation by 3.33% and 13.79%, respectively, compared to thermal treatment. Further optimization revealed that a minimum processing time of 658 s at 65 °C is achievable in a conical beaker with a probe diameter of 19 mm and immersion depth of 45%, reducing processing time compared to cylindrical and hemispherical beakers.