Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice

Document Type : Research Paper



Response surface methodology (RSM) was used in order to find the suitable conditions of ultrasonic treatment for achieving the maximum inactivation rate and anthocynins content during ultrasonic processing of red grape juice. Temperature in 3 levels (25 - 37.5 - 50°C), time in (20 – 30 - 40 minutes) and frequency (0 - 67.5 – 135 kHz) were parameters which effects were studied. Experiments were designed according to central composite design with 3 levels including central and axial points for each mentioned parameter. In these experiments 2 mL of solution containing 0.5 MC Farland (OD=0.13) were add to 100 mL of red grape juice. Results showed that linear and quadratic effects of all 3 parameters (temperature, time and frequency) had significant (p<0.05) effect on the inactivation rate and anthocynins content. Analysis of variances was carried out to obtain the regressions for each response and different model inputs. The most suitable conditions were found to be 37.25°C, 20 minutes and 35 kHz.


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