A PhD Dissertation at the University of Basrah Examines the Effect of Ultrasound Applications

A PhD Dissertation at the University of Basrah Examines the Effect of Ultrasound Applications

A PhD dissertation at the College of Agriculture, University of Basrah, investigated the effect of continuous thermal ultrasound applications on the physicochemical, microbial, and sensory properties of certain types of juices.

The dissertation aimed to enhance microbial safety and overall product quality while reducing energy consumption compared with conventional pasteurization methods.

The study included the development of a continuous thermosonication system for processing orange juice and black lemon juice using the Response Surface Methodology (RSM).

The results demonstrated a reduction in energy consumption by approximately 30% while maintaining the sensory characteristics of the juices. In addition, the process achieved an efficiency comparable to conventional pasteurization in reducing microbial and enzymatic activity, thereby enhancing the potential for industrial application.

Department of Media and Government Communication