Abstract：
:The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm(2)), HILP(H) (5.1 J/cm(2)), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Muñoz A,Palgan I,Noci F,Morgan DJ,Cronin DA,Whyte P,Lyng JGdoi
10.1016/j.fm.2011.04.005subject
Has Abstractpub_date
2011-09-01 00:00:00pages
1200-4issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00105-5journal_volume
28pub_type
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