Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment

Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment

The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface method...

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Bibliographic Details
Main Authors: Ourdia-Nouara Kernou, Zahra Azzouz, Amine Belbahi, Kamelia Kerdouche, Ghania Kaanin-Boudraa, Akila Amir, Khodir Madani, Patricia Rijo
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
<i>Escherichia coli</i> inactivation
optimization
ultrasound
microwave
RSM
Online Access:https://www.mdpi.com/2304-8158/12/3/666

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