Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment.

ABSTRACT: In pursuit of sustainable and efficient food processing solutions, a batch thermosonication system was successfully upgraded into a continuous thermosonication system (CTS) to improve pasteurization performance for orange juice (OJ) and dried black lime juice (DBLJ). The newly developed CTS integrates five core components: thermal heating, pumping, heat exchange, pasteurization, and electrical control units. Using response surface methodology, the effects of power (1.676-1.764 kW), mass flow rate (0.0142-0.0016 kg/s), and processing temperature (30°C-50°C) on the techno-functional, physicochemical, and microbiological attributes of the juices were optimized. At optimal conditions, the CTS reduced specific energy consumption by 29.71% in OJ and 30.51% in DBLJ, relative to traditional pasteu

SUBMITTER: Abdulstar AR 

PROVIDER: S-EPMC12597978 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature