Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar.

Ultrasonication is a nonthermal food processing technology that is used in several applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms etc.). The objective of this study was to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of cranberry juice and nectar.

Degradation of Methyl Orange and Congo Red dyes by using TiO2 nanoparticles activated by the solar and the solar-like radiation.

In this study we used TiO2 nanoparticles as semiconductor photocatalysts for the degradation of Methyl Orange (MO) and Congo Red (CR) dyes in an aqueous solution. Since TiO2 particles become photocatalytically active by UV radiation, two sources of UV-A radiation were used - natural solar radiation which contains 3-5% UV-A and artificial, solar-like radiation, created by using a lamp. The optimal doses of TiO2 of 500 mg/L for the CR and 1500 mg/L for the MO degradation were determined in experiments with the lamp and were also used in degradation experiments with natural solar light.

Hydroxyl radical formation in batch and continuous flow ultrasonic systems.

The creation of free radicals by ultrasonic cavitation is the main mechanism that leads to chemical degradation of target pollutants and the process is considered an alternative advanced oxidation technology. The goal of this study was to compare the effects of batch and continuous flow ultrasonic systems on the formation of hydroxyl radicals. Ultrasonic batch experiments were conducted in two reactors (small and large) using a standard 20kHz catenoidal titanium horn at varying amplitudes and sonication times.