Review Article
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 |
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