The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice
Author(s):
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Introduction
The thermal pasteurization is a common method for maintaining fruit juice and increasing shelf life, but the thermal processing changes the flavor and color of the products. The aim of this study was to investigate the effect of a new method of combining heat and ultrasound on the number of the Escherichia coli present in grape juice.Methods
In this study, the effects of the microwave power, temperature, ultrasound power and ultrasonic exposure time were evaluated on E. coli count of red grape juice. In order to determine the microbial inactivation by microwave and ultrasound, E. coli at a concentration of 6×106 per mL was inoculated to red grape juice.Results
The effects of microwave power, grape juice temperature, ultrasound power and ultrasonic exposure time on the reduction of E. coli were significant (P Conclusion
Both sample temperature and ultrasonic duration were important independent variables and effective factors on E. coli reduction. Keywords:
Language:
English
Published:
Journal of Herbmed Pharmacology, Volume:7 Issue: 1, Jan 2018
Pages:
29 to 36
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