with the collaboration of Iranian Society of Mechanical Engineers (ISME)
Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice

B. Hosseinzdeh Samani; M. H. Khoshtaghaza; S. Minaei; Z. Hamidi Esfahani; M. Tavakloli Dakhrabadi

Volume 5, Issue 2 , 2015, , Pages 468-480

https://doi.org/10.22067/jam.v5i2.24725

Abstract
  Introduction: The common method used for juice pasteurization is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value. Such effects may include vitamin loss, nutritional flavor ...  Read More