Publication | Closed Access

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Thermal KineticsBiomanufacturingStrawberry PureesEngineeringBiotechnologyBiochemical EngineeringPolyphenoloxidase InactivationFood EngineeringThermodynamicsThermal ProcessingPost-harvest PhysiologyMedicineBiophysics