Design of a batch ultrasonic reactor for rapid pasteurization of juices

Juices are usually thermally pasteurized, but high temperatures negatively affect their nutritional and sensory qualities. For this reason, nonthermal pasteurization techniques with little or no heat applied have been developed to minimize the quality losses. Among them, high-intensity ultrasound has been considered as a promising technique for juice pasteurization. Despite the extensive studies, a long pasteurization time is needed to achieve...