ULTRASOUND EFFECTS ON FRUIT PULP QUALITY STANDARDS

The pasteurization is the most process use to inactivate microorganisms in the industry for a better shelf life, although this method changes some aspects of nutrition and sensory of very delicate food as fruits pulp. New technologies are been developed with the objective to offer a safe shelf life and a fewer damages to the nutrition and sensory standards. An alternative process is the use of ultrasound instead of the conventional way. By all that, this summary has the objective to analyze physicochemical, microbiological and sensory qualities on fruit pulp submitted by pasteurization and ultrasound. Firstly, the fruits pulps were elaborate, using guava and passion fruit, and then submitted to pasteurization at 83°C/5,5 minutes (SAIKIA, MAHNOT, MAHANTA, 2015) by a thermostatic bath and the ultrasound process at 25 KHz/8KW in a ultrasonic bath at 50°C/30 minutes (SAIKIA, MAHNOT, MAHANTA, 2015). The microbiological, Salmonella sp and Coliforms at 45°C, physicochemical, acidity titratable, soluble solids and moisture analyzes were made with the two samples one of each submitted by the different processing. A sensory analyzes were made by 50 non-trained tasters using the hedonic scale of 7 points varying between dislike extremely and like extremely. In the passion fruit pulp, the acidity titratable, soluble solids and pH analyzes shown non-significant effects (P>0.05) in the two treatments although the moisture significant dropped (P<0.05). In the guava pulp, the ultrasound effects shown idem non-significant aspects in comparation with the thermal treatment. Both pulps submitted by ultrasonic effects shown a better rate in aroma and texture aspects. Both treatments shown an efficient microbiological inactivation. Thus, the patterns evaluate in this summary indicate that this treatment could be use as an alternative process to the conventional way.