The Effect of Combined AC Electric Field-Ultrasound on Pasteurization and Chemical Compositions of Rose Aromatic waterSamani, B. H., Behruzian, A., Behruzian, M., Rostami, S., Wibowo, J. P., Mobini, G. & Lorigooini, Z., 2-Nov-2018, In : Journal of essential oil bearing plants. 21, 6, p. 1493-1510 18 p.
Research output: Contribution to journal › Article › Academic › peer-review
Essential oil and aromatic water of rose are used in food industry, preparing syrups, giving fragrance to sweets, and widely used in pharmaceuticals and cosmetics in the preparation of a number of medications and ointments. Thermal pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional quality with a reduction in the amount of aromatic water chemical compounds. The objective of the present research was accomplished the pasteurization method with high-intensity Alternative Current electric field and ultrasound waves without heat treatment on rose aromatic water. In this study was examined the effects of power of ultrasound waves (200, 150, 100 W), time of sonication (5, 4, 3 minutes), electric field intensity (5, 7.5 and 10 kV), and time of applying the electric field (5, 20 and 35 seconds) on reduction of E. coli content, energy consumption and chemical compounds of treated rose water. The results showed that the time of applying electric field is more effective in reducing the microbial load compared to electric field intensity, but the effect of electric field intensity on the Energy Per Cycle is more than that of time of applying the electric field. Phenethyl alcohol as the main compounds of rose hydrosol had an acceptable decrease in the combined method as compared with raw rose hydrosol. Furthermore, the proposed method caused to minimal changes in the chemical compositions of the rose water as compared to the conventional heating methods.
|Number of pages||18|
|Journal||Journal of essential oil bearing plants|
|Publication status||Published - 2-Nov-2018|
- Cavitation, essential oil, medicinal plant, non-thermal methods, pasteurization, MICROWAVE, QUALITY, FOOD, MICROORGANISMS, INACTIVATION