Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology

Figure 1

Response surface plots showing the optimization of sonication temperature and amplitude on the log reduction of indigenous bacteria () in milk (a), the log reduction of inoculated Bacillus atrophaeus spores () in milk (b), and the log reduction of inoculated S. cerevisiae () in orange juice (c).

(a)

(b)

(c)