Effect of Ultrasonication on Microbial Counts and Physic-Chemical Properties of Sourcherry Juice

The purpose of this study was to investigate the effect of ultrasonic processing on the microbial and physicochemical properties of sourcherry juice.The effect of pasteurization in comparison with ultrasound was investigated at 25 and 60 °C for 4, 8, 12 minutes with 24.4, 42.7, 61 μm at a frequency of 20 kHz. Pasteurization and treatment of 12 min, 42.7μm amplitued, 60° C, 8 and 12 min, 61 μm, 60° C and 12 min, 61 μm, 25 ° C caused a complete destruction of aerobic bacteria. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 micrometers. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 μm. Yeasts were eliminated in all heat treatments and sonication at 25° C in maximum time and amplitued. By increasing the amplitude of ultrasound, temperature and treatment time had a negative effect on anthocyanin content and phenolic content but did not have a significant effect on antioxidant content.According to the combined results, medium amplitude at 60 ° C can be the most effective treatment in preserving quality traits and providing microbial trait in sourcherry juice.