Application possibilities for ultrasonification treatment of fruit purees

Abstract

In fruit processing, an important place is taken by the technological processes used to obtain purees for direct consumption and for use as ingredients in food products. Traditionally, the most commonly used method of producing purees is heat treatment. Heat treatment of raw materials contributes to the degradation of natural biochemical compounds, which in turn affects their biodiversity. A promising method for producing purees is ultrasound treatment, which preserves natural biochemical compounds. The impact of ultrasonic puree processing has not been extensively investigated so far. The parameters of ultrasonic cavitation – temperature and extraction time are optimized to obtain a maximum output of extractable substances and their biological activity. Ultrasound application is characterized by significant advantages compared to traditional technologies of raw materials processing. In particular, it provides deep penetration of the solvent into the cellular structured material, reduces processing time, ensures better efficiency, reduces solvent consumption, increases process speed, allows extraction of thermolabile substances. The equipment has low maintenance costs, less energy is used for processing; as a result, the process is more environmentally and economically feasible, more environmentally friendly.