The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds.

中文翻译：

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独立，紫外线和超声波联合处理对石榴汁理化和微生物特性的影响

这项研究的目的是确定石榴汁巴氏杀菌中紫外线（UV）和超声波（US）工艺的组合使用可能性。为此，使用实验设计（例如中央复合设计（CCD）和析因设计（FD））对石榴汁的UV，US和UV + US组合巴氏杀菌进行了优化，并与常规巴氏杀菌工艺进行了比较。在所有过程中，总酚含量（TPC），颜色a *，水溶性干物质（°Brix），浊度，花色苷，DPPH，HPLC TPC和酵母菌和霉菌数量均用作质量参数。结果表明，在50°C，3.5 L / min流速和5.1 mW / cm2紫外线剂量以及10 min US（200瓦特）的作用下，微生物总数减少到检测限以下。