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

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

This study investigated the effects of high intensity ultrasound (temperature, amplitude, and time) on the inactivation of indigenous bacteria in pasteurized milk, Bacillus atrophaeus spores inoculated into sterile milk, and Saccharomyces cerevisiae inoculated into sterile orange juice using respons...

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Bibliographic Details
Main Authors: Balasubramanian Ganesan, Silvana Martini, Jonathan Solorio, Marie K. Walsh
Format: Article
Language:English
Published: Wiley 2015-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2015/350719
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