Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

Figure 1

Experimental setup for ultrasound treatments (a) and thermal processing (b). 1: ultrasound transducer; 2: ultrasonic generator; 3: ultrasound probe (19 mm); 4: glass vessel; 5: ice bath for a cooling (h) depth of probe into the sample (25 mm); 6: hotplate; 7: boiling water bath; 8: bayberry juice samples; 9: thermometer.

(a)

(b)