Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 8

Effect of ultrasound on microorganisms in fruit juices.

Fruit juice(s)	Target microorganisms	Treatment parameters	Log reduction	References
Carrot juice	Escherichia coli K12	19.3 kHz, 700–800 W, 1 min, 60°C	2.5	[130]
Orange juice	Total mesophilic  Aerobes	500 kHz, 240 W, 15 min, 60°C	3.4	[131]
Apple juice	Alicyclobacillus  acidoterrestris	24 kHz, 300 W, 60 min	80%	[132]
Orange juice	Aerobic mesophilic  count (AMC)	20 kHz, 500 W, 8 min, 10°C	1.38	[133]
	Yeast and mold  counts (YMC)		0.56