TY - JOUR
A2 - Schaschke, Carl J.
AU - Ganesan, Balasubramanian
AU - Martini, Silvana
AU - Solorio, Jonathan
AU - Walsh, Marie K.
PY - 2015
DA - 2015/05/19
TI - Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology
SP - 350719
VL - 2015
AB - This study investigated the effects of high intensity ultrasound (temperature, amplitude, and time) on the inactivation of indigenous bacteria in pasteurized milk, Bacillus atrophaeus spores inoculated into sterile milk, and Saccharomyces cerevisiae inoculated into sterile orange juice using response surface methodology. The variables investigated were sonication temperature (range from 0 to 84°C), amplitude (range from 0 to 216 μm), and time (range from 0.17 to 5 min) on the response, log microbe reduction. Data were analyzed by statistical analysis system software and three models were developed, each for bacteria, spore, and yeast reduction. Regression analysis identified sonication temperature and amplitude to be significant variables on microbe reduction. Optimization of the inactivation of microbes was found to be at 84.8°C, 216 μm amplitude, and 5.8 min. In addition, the predicted log reductions of microbes at common processing conditions (72°C for 20 sec) using 216 μm amplitude were computed. The experimental responses for bacteria, spore, and yeast reductions fell within the predicted levels, confirming the accuracy of the models.
SN - 2356-7015
UR - https://doi.org/10.1155/2015/350719
DO - 10.1155/2015/350719
JF - International Journal of Food Science
PB - Hindawi Publishing Corporation
KW -
ER -