Vibrations in engineering and technology

Huts Victor – Doctor of Technical Sciences, Professor of the Department of Bioengineering, Bio- and Food Technologies of Vinnytsia National Agrarian University (St. Soniachna, 3, Vinnytsia, Ukraine, 21008, e-mail: Goots@ukr.net).

Novgorodska Nadia – PhD in Agricultural Sciences, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies of Vinnytsia National Agrarian University (St. Soniachna, 3, Vinnytsia, Ukraine, 21008, e-mail: nadia.novgorodska@gmail.com).

Ovsienko Svitlana – PhD in Agricultural Sciences, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies of Vinnytsia National Agrarian University (St. Soniachna, 3, Vinnytsia, Ukraine, 21008, e-mail: ovsiienko@gmail.com).

The article presents the results of an experimental study on the effects of ultrasonic treatment and the addition of pectic substances on the formation of structural-mechanical, physicochemical, and sensory properties of apple purée. The aim of the study was to determine the nature of changes in the purée system under conditions of individual pectin application and the combined effect of pectin and ultrasound, as well as to identify the presence and manifestation of a synergistic effect.

The experimental design included three samples: a control sample (without pectin and ultrasonic treatment), a sample with the addition of 0.3% pectin, and a combined sample containing pectin and treated with ultrasound at a frequency of 20 kHz for 10 minutes. Ultrasonic processing was carried out in a laboratory ultrasonic bath, resulting in cavitation phenomena accompanied by medium turbulence and mechanical disruption of the cellular matrix of apple pulp.

It was established that pectin addition promotes an increase in density, viscosity, and homogeneity of apple purée. The mass fraction of dry matter increased from 11.2% in the control sample to 11.8% in the pectin-containing sample and to 12.4% in the “pectin + ultrasound” sample, indicating enhanced water-holding capacity of the system. Purée viscosity increased from 0.84 Pa·s to 1.12 and 1.48 Pa·s, respectively, confirming the intensification of structure formation. A slight decrease in pH and an increase in titratable acidity were observed, which is associated with the activation of mass transfer processes under cavitation effects.

Sensory evaluation demonstrated that the combined sample was characterized by a denser, cream-like texture, high homogeneity, more intense coloration, and a richer flavor–aroma profile. The obtained results confirm the feasibility of using ultrasonic treatment in combination with pectin to improve apple purée production technology and to obtain products with enhanced stability and high consumer properties.

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