Monteiro, Sara H. M. C. published the artcileEffects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage, Recommanded Product: 3-Hydroxydihydrofuran-2(3H)-one, the publication is Ultrasonics Sonochemistry (2018), 1-10, database is CAplus and MEDLINE.
This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm3), as compared to HTST pasteurization (72°C/15 s) aimed to verify the effect of the HIUS processing on the microbiol. and physicochem. characteristics of the beverage. The application of HIUS at an energy d. of 3.0 kJ/cm3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy d. affected the phys. properties of the beverage as the size distribution of fat globule and rheol. behavior, as well as the chem. properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiol. and physicochem. quality, besides preserving the bioactive compounds and the nutritional quality of the product.
Ultrasonics Sonochemistry published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C4H6O3, Recommanded Product: 3-Hydroxydihydrofuran-2(3H)-one.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem