%0 Journal Article %A N. Dizadji and P. Entezar and A. Afsari %D 2012 %J International Journal of Chemical and Molecular Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 61, 2012 %T Experimental Study of Kiwi Juice under Sonication and Carbonation %U https://publications.waset.org/pdf/5418 %V 61 %X This paper focuses on the experimental impacts of ultrasonic, carbonate and a combination of them on the quality of fresh kiwi juice. Today, non-thermal methods like ultrasonic, which have imperceptible effects on some properties of the juice such as taste, flavor and color, are commonly used for killing microorganisms.In this paper, some properties of kiwi fruit juice under ultrasonic, carbonate and a combination of them has been researched. Those properties include pH, acidity, transparency and Brix. Its impact on microorganisms has been studied as well.The results show that using a combination of carbonate and sonicate make the cavitation more severe without a perceptible effect on nonactivation of microorganisms. %P 94 - 96