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

Table 1

The response surface experimental design and results for the log reductions of bacteria and spores in milk and yeast in orange juice.

Run	Time (min)	Temp. (°C)	Amplitude (m)	Actual log reduction bacteria	Actual log reduction spores	Actual log reduction yeast	Acoustic power in milk (W)	Acoustic power in juice (W)
1	3	41	216	3.37	1.89	3.4	6.19	5.82
2	3	41	0	0.64	0.01	0	0	0
3	1	10	180	0.49	1.00	0	11.12	10.59
4	5	10	180	0.45	1.05	0	4.41	4.54
5	1	72	180	3.04	1.34	5.85	10.40	10.82
6	5	72	180	4.28	1.60	5.85	2.59	2.39
7	5	41	36	1.26	1.20	0.10	1.03	1.00
8	0.17	41	36	0.45	0.56	0.20	10.22	7.35
9	3	84	36	7.76	1.80	5.90	0.64	0.71
10	3	0	36	0.48	0.10	0	0.68	1.08
11	3	41	108	0.53	0.50	0.40	3.05	2.90