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Reduced-temperature pasteurization of apple juice using a flow-through sonicator.

Sara Maghami1, Kimmo Rumpunen2, Örjan Johansson1

  • 1Luleå University of Technology, Department of Civil, Environmental and Natural Resources Engineering, Sweden.

Ultrasonics Sonochemistry
|June 23, 2026
PubMed
Summary
This summary is machine-generated.

This study introduces a novel reduced-temperature fruit juice processing method using combined acoustic and hydrodynamic cavitation. This innovative technique effectively inactivates microbes while preserving juice quality, offering a safer alternative to traditional thermal pasteurization.

Keywords:
Acoustic cavitationDual-frequency excitationHydrodynamic cavitationReduced temperature pasteurizationThermosonication

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Area of Science:

  • Food Science
  • Biotechnology
  • Acoustics

Background:

  • Thermal pasteurization ensures microbial safety in fruit juices but degrades nutritional and sensory qualities.
  • Developing reduced-temperature processing methods is crucial for preserving juice attributes.

Purpose of the Study:

  • To investigate a reduced-temperature processing approach using combined acoustic and hydrodynamic cavitation for fruit juice.
  • To evaluate the efficacy of this method in microbial inactivation, microstructural modification, and physical stability.

Main Methods:

  • A flow-through sonication system was designed and validated for efficient acoustic and hydrodynamic cavitation.
  • The effects of dual-frequency excitation, temperature (30-55 °C), and treatment time were assessed.
  • Microbial inactivation, scanning electron microscopy (SEM), and sedimentation tracking were used for evaluation.

Main Results:

  • Dual-frequency excitation at 50-55 °C achieved significant microbial log reductions (yeast: 3.6, mold: 2.7, aerobic: 2.8) within 450 s.
  • SEM confirmed progressive cellular disruption, indicating effective microbial inactivation.
  • Sedimentation tracking showed improved juice stability due to reduced particle size and enhanced dispersion.

Conclusions:

  • Combined acoustic and hydrodynamic cavitation offers an effective reduced-temperature processing method for fruit juice.
  • This approach enhances microbial inactivation, modifies microstructure, and improves physical stability.
  • The technology shows significant potential as an alternative to thermal pasteurization for apple juice.