The College of Agriculture at the University of Basra organized a seminar on "The Effect of Continuous Thermosonic Applications on the Physicochemical, Microbiological, and Sensory Properties of Some Juices."

The seminar aimed to enhance the microbiological safety and quality standards of juices, focusing on reducing energy consumption and increasing production efficiency compared to traditional thermal pasteurization methods, which can negatively affect sensory and nutritional properties.

The study involved developing a continuous thermosonication (CTS) system for processing dried orange and black lime juices to improve safety and quality while reducing energy consumption and increasing productivity. Response surface area (RSM) methodology was used to study the effects of power (1.676–1.764 kW), mass flow rate, and temperature (30–50°C). The results were then verified under optimal conditions and compared to traditional pasteurization (90°C/60 s). Specific energy decreased by approximately 30%, and energy efficiency and productivity improved without any significant adverse changes in physicochemical or sensory properties.

The system also demonstrated similar efficiency to traditional pasteurization in reducing microbial and enzymatic activity.

Media and Government Communication Division/College of Agriculture