The combined effect of vacuum, heat and ultrasound (vacuum-thermosonication, VTS) on soursop puree was investigated with regard to the viability of Escherichia coli and Staphylococcus aureus, inactivation of polyphenol oxidase and sensory quality. The VTS conditions were: vacuum (8.46, 11 and 16.93 kPa), heat (40, 45 and 50 °C), 1–3 intermittent vacuum pulses and ultrasound (24 kHz and 0.34 W/g of acoustic energy density) during 10 min. According to response surface methodology, the best conditions to obtain the highest microbial inactivation of ≥7 log CFU of inoculated E. coli and S. aureus, and reduction in polyphenol oxidase activity (94%) were 16.5 kPa vacuum, 50 °C, and three intermittent vacuum pulses for 10 min with ultrasound. The best VTS conditions did not negatively affect the quality parameters, and there were no significant changes in sensory attributes of the puree (a panel of 50 untrained judges). Therefore, we conclude that VTS appears a viable option in the processing of soursop.

就大肠杆菌和金黄色葡萄球菌的活力，多酚氧化酶的失活和感官质量，研究了真空，热和超声（真空热超声，VTS）对刺五加果泥的综合作用。VTS条件为：10分钟内的真空度（8.46、11和16.93 kPa），热度（40、45和50°C），1-3个间歇真空脉冲和超声（24 kHz和0.34 W / g声能密度） 。根据响应面方法，最好的条件是使接种的大肠杆菌和金黄色葡萄球菌的微生物灭活率达到最高≥7 log CFU，并且多酚氧化酶活性的降低（94％）为16.5 kPa真空，50°C和三个超声波间歇脉冲，持续10分钟。最佳的VTS条件不会对质量参数产生负面影响，并且果泥的感官属性没有明显变化（由50名未经训练的法官组成）。因此，我们得出结论，VTS在刺五加的处理中似乎是可行的选择。