Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.39, sa.6, ss.1744-1753, 2015 (SCI-Expanded)
Effects of pulsed sonication and continuous thermosonication treatments on Escherichia coli ATCC 25922 inactivation in black mulberry juice were investigated at different acoustic power densities and different temperatures. The inactivation data were evaluated with five selected kinetic models with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with Weibull model followed by biphasic linear and first-order models. Treatment time for 5 log reduction of the E. coli was estimated in 14.10 min for pulsed sonication at 25C and 1.63 W/mL and 10.45 min for continuous thermosonication at 50C. Additionally, some physicochemical properties of black mulberry juices were tested for the treatments. Color and turbidity values increased, whereas monomeric anthocyanin contents decreased by the treatments. However, remarkable changes were not observed in titratable acidity, pH, percent polymeric color and antioxidant activity of black mulberry juice.