Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K₂S₂O₅,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 inch probe at 2 inch depth of the sample. Additionally, impact of sonication on 90 days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (p < 0.05) with increase in sonication time. Sonication can be employed successfully for treatment of juice with better nutritional attributes from consumers’ point of view.

超声波技术是一种发展中的技术，正在对各种食品进行广泛的研究。我们的目的是研究超声处理和化学处理（焦亚硫酸钾，K ₂ S ₂ O ₅，）葡萄胡萝卜汁混合料的保存方法。所有样品（250 mL）的超声/超声处理（20 kHz频率，70％振幅水平（525 W功率），脉冲持续时间5 s开和5 s关，在15°C下5分钟）均通过使用超声处理器，在样品2英寸深度处带有0.5英寸探头。另外，还测量了超声处理对冷藏温度下90天存储期的影响。可以看出，超声处理对果汁混合物的营养状况具有积极影响，因为随着超声处理时间的增加，超声处理可以显着提高果汁的总酚，类黄酮，降低功率和抗氧化性能（p <0.05）。从消费者的角度来看，超声处理可以成功地用于治疗具有更好营养特性的果汁。