1) Sonication is an alternative non-thermal technology to traditional heat processing of fruit juices that provides benefits such as less processing time, higher nutrient retention, and being more energy efficient. 2) Studies have shown that sonication of fruit juices for durations of 30-60 minutes can increase levels of antioxidants like polyphenols and carotenoids while reducing microbial loads. 3) The mechanism of action involves cavitation bubbles forming during sonication that cause cell membrane disruption in microorganisms leading to inactivation without heat.

2. Narendra Modi

5. Drawbacks of traditional fluid
preservation techniques
• Microbial spoilage
• Loss of heat sensitive nutrients and vitamins
• Fruit juice suspension
• Enzymatic discoloration
• Prolonged processing time 15 – 45 min.
• Added with additives and preservatives.

6. IndianAgriculturalResearchInstitute,NewDelhi
Division of Food science & Post Harvest Technology

7. Introduction
• Sonication is alternative technology to
replace conventional heat treatment
process.
• More energy efficient
• Less processing time
• Environment friendly

8. Sonication
Defined as inaudible sound waves at a frequency
above 20 KHz.
Sound waves having
frequency more than 20
kHz are known as
ultrasounds /
Ultrasonication /
Sonication
(Dujmic et al., 2013)
Thermo-sonication – combination
tretment of ultrasound and mild heat ( 50 °
c – 60 ° c )
Manosonication - Combination with increase in pressure (< 600 Mpa)
(Lee et al., 2004)

9. Ultrasonic systems employed for fluid food processing

10. Experimental Setup
(1) ultrasound transducer
(2) ultrasonic generator
(3) ultrasound probe (19 mm)
(4) data logger
(5) temperature probe
(6) Jacketed beaker
(7) computer
(8) water inlet
(9) water outlet
(h) depth of probe in the
sample (25 mm).

11. Mechanism of Ultrasonication
1. Cavitation or Microbubbles
formation
2. Lethal effect on
Microorganisms

12. Cavitation

13. Lethal effect on Microorganisms
Intracellular cavitation, thus enhancing the permeability
and thinning of cell membranes (Soria & Villamiel, 2010).
control Heat Treatment at 40 °C for 3 min Sonication at 40 °C for 3 min
A)

14. Effect of US processing on physicochemical
properties of some fluid foods.
S.N Food
Matrix
US treatments Major findings References
1 Mango
juice
40 kHz/130 W/15–60
min/25 °C
Significant increase in carotenoids
(4–9%), TPC (30–35%) for US-
treated samples (15 and 30 min),
compared to control.
Santhirasegar
am et al.,
(2013)
2 Guava
juice
35 kHz/20 °C/30 min Significant increase in Ascorbic
acid (8%) compared to control
samples.
Cheng et al.,
(2007)
4 Apple juice 25 kHz/amplitude 70
μm/20 °C/60 min
Total plate count Yeast and molds
1.2 & 1.3 log reduction respectivly
Abid et al.
(2014)

15. Case studies

16. Ultrasonics Sonochemistry 21 (2014) 93-97
Muhammad abid et al.,

17. Objectives
• To evaluate the effects of sonication treatments on
the selected polyphenolic compounds, sugars, total
carotenoids, total anthocyanins, essential minerals,
viscosity and electrical conductivity of apple juice.
Materials and methods
• Fresh apple fruits (M. domestica cv. Fuji)
• Electrical juice extractor
Treatment
• 0 min ( fresh untreated apple juice)- control
• 30 min
• 60 min
• Temp 20 °c
• Frequency – 20 Khz and amplitude – 70 %

18. Effect of sonication treatement on polyphenolic compounds of
apple juice (mg/L)
Polyphenolic
compound
Control US treatment (30
min)
US treatment (60 min )
Chlorogenic acid 61.27 ± 0.07 C 85.82 ± 0.04 a 85. 55 ± 0.09 b
Caffeic acid 3.08 ± 0.06 b 3.66 ± 0.09 a 3.66 ± 0.07 a
Catechin 14.69 ± 0.04 c 17.58 ± 0.07 a 17.15 ± 0.06 b
Epicatechin 13.49 ± 0.09 c 33.05 ± 0.12 a 31.27 ± 0.08 b
Phloridzin 1.88 ± 0.07 b 3.31 ± 0.06 a 3.32 ± 0.05 aIncreased conc due to disruption of cells leads liberation of
Phenols & attachment of OH molecules to the aromatic
phenol rings

19. Effect of sonication treatments on sucrose, glucose and
fructose of apple juice (g/L)
Ultrasound treatment breaks the cells which leads to
diffusion of sugars from intracellular spaces into liquid

20. Effect of sonication on total carotenoids, total anthocyanins,
viscosity and electrical conductivity of apple juice
Mechanical Disruption of cell walls may enhance the carotenoids in
the juice & increased viscosity is due to disruption of macromolecules
creates colloidal solution which makes increase in viscosity
0
2
4
6
8
10
12
14
16
Total
carotenoids
(µg/mL)
Total
Anthocyanin
(mg/L)
Viscosity (cP) EC (ms/cm)
Control US 30 US60

21. Effect of sonication treatment on mineral
elements of apple juice (mg/L)

22. Inference
1. Significant increase in phenolic compounds and
sugars occurs when juice is sonicated for 30 min.
2. Total carotenoid , mineral element & viscosity
increased significantly at 60 min.
3. There is no effect of sonication on improving the
total anthocyanin, Zn & electrical conductivity.

23. Adekunte A.O et al., 2010 Food Chemistry 122: 500–507

24. Objective
To investigate the efficacy of sonication for yeast
inactivation in tomato juice and to model changes in
selected quality and nutritional parameters as a function of
amplitude level and treatment time.
Materials and methods
• Fresh tomatoes
• stored at 3 ± 1 °c
Treatment
• Samples - 80 ml
• Frequency 20 kHz
• Amplitude 24.4–61 µm
• Time 2–10 min

25. Effect of sonication on the quality parameters of
tomato juice at a treatment time of 10 min.

26. Inference
• No significant differences in pH, Brix or TA
were observed in sonicated samples.
• Sonication has a significant effect on juice
colour, ascorbic acid content and yeast
inactivation.
• A 5 log reduction was achieved in 7.5 min at
an amplitude of 61 µm.

28. AIM: Combining ultrasound and UV light techniques
Investigating the effect on quality attributes and compare the
results with conventional thermal processing.
Treatment conditions: 5 log microbial reduction for all processed
juices.
Objective:
To obtain a processed food without any offensive odor and color
development during storage and Retaining all important bio-
components in the food
A study into the optimization of ultrasound based processing for
achieving the desired log reduction as per the FDA guidelines has
also been presented.

29. Material
Filtered juice of
Fruits - oranges and sweet lime
vegetables - carrots and spinach
Stored at 4o C
Treatments
• Pasteurization: 80oC/ 10 min
• Ulrasonication: 20kHz/ 15 min (<30oC), 100 W
• UV: alone could not give 5 log reduction uptil 30 min (not
covered)
• UV+ US: 100 W/ 15 min + UV lamps 8W (2 nos.)
• Scale up:
Ultrasonic reactor (5L); Power: 150W, 36 kHz; UV lamps 8W (2 nos.)

30. Ascorbic acid

32. TOTAL PHENOLICS

33. Max content observed only in
US treatment

34. Antioxidant activity (DPPH)

35. Other studies
• Sugars anslysis
• Scale up (5L)
Microbial growth (preliminary)
• pH played a decisive role (prod. of OH- radicals)
• Untreated : inc. upto 109 cfu/mL
• Thermally pasterurized: no growth
• UV+US: significantly slow growth

36. Inference
• Microbial content: no significant difference
b/w thermal and no-thermal t3
• Excellent nutritional quality can be attained
with use of US compared to thermal t3
• US juices were a par with fresh juice
• Considering taste, goodness and health, US is
the best option for fruit juice processing.

37. Future trust
• Optimization by changing time, frequency,
temperature for individual fruits and
vegetable juices
• Understanding the effect of US on enzymes,
juice yield and microbial growth retardation
• Studies on combined use of US with other
treatments

40. Muhammad Aadil et al., 2013

41. Effect of ultrasound on pH, TSS (Brix), EC, acidity, colour
values & non-enzymatic browning of grapefruit juice.
Objective
Material
• Fresh grapefruits
• Domestic juice extractor
Treatments
• Control (0 min)
• Time 30, 60 and 90 min.
• Frequency - 28 kHz
• Temperature – 20o C

42. Effect of sonication on Brix, pH, titratable acidity, cloud
value in grapefruit juice (n = 3).

43. Effect of sonication on EC, colour and non enzymatic browning in
grapefruit juice (n = 3).

44. Effect of sonication on ascorbic acid, total phenols,
flavonoids in grapefruit juice (n = 3).

45. Effect of sonication on flavonols in grapefruit juice (n =3).

46. Inference
• No significant differences in pH, acidity and Brix
level.
• Significant increases in EC were observed after
ultrasound treatments.
• Small differences in colour were also observed but
overall quality of grapefruit juice was improved.