摘要：In this study, it was aimed to compare the effects of thermosonication (TS) and conventional heating (T) treatments in the inactivation of the pectin methylesterase (PME) and some physicochemical analyzes (total pectin, total carotenoids, pH, titratable acidity, soluble solids and color) was applied to samples. Thermosonication and conventional heating were realized in 65 °C and 80 °C. For both treatments PME inactivation times were determined as 62 minute at 65 °C, 37 minute at 80 °C for conventional heating; and 39 minute at 65 °C, 20 minute at 80 °C for thermosonication. As a result, it was determined that thermosonication, provides more PME inactivations compared to the conventional heating in a short time, and TS applications increased the concentration of carotenoids and pectins; and also color values were protected in carrot juice.
