AIMC Topic: Sonication

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
Antioxidants Color Beverages Hydrogen-Ion Concentration Solubility Fruit and Vegetable Juices Taste Food Handling Food Preservation Sonication Hot Temperature Malus Catechol Oxidase Electricity Food Quality
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Enhancement of ultrasonic disintegration of sewage sludge by aeration.

Journal of environmental sciences (China) Oct 28, 2015
Sonication is an effective way for sludge disintegration, which can significantly improve the efficiency of anaerobic digestion to reduce and recycle use of sludge. But high energy consumption limits the wide application of sonication. In order to im...
Wastewater Waste Disposal, Fluid Sewage Sonication
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Extraction Optimization, Composition Analysis, and Antioxidation Evaluation of Polysaccharides from White Jelly Mushroom, Tremella fuciformis (Tremellomycetes).

International journal of medicinal mushrooms Jan 1, 2017
We investigated the sonication-assisted extraction (SAE) conditions of Tremella fuciformis polysaccharides. Single-factor experiments showed that the optimal sonication intensity was 6 W/cm2; the other SAE conditions were further optimized using resp...
Temperature Antioxidants Oxidation-Reduction Agaricales Polysaccharides Biphenyl Compounds Free Radical Scavengers Sonication Superoxides Complex Mixtures
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