Effects of the High Power Ultrasound on Microorganisms in Fruit Juices

Abstract

Pasteurization of fruit juices is very effective against pathogens and several spoilage microorganisms. Thermal processing affects sensory and nutritional properties. Demands for nutritious and safe foods have resulted in increased interest in non thermal preservation techniques. The U.S. Food and Drug Administration (FDA) requests the potential to meet 5log microbial reductions, in order to have safe product. Ultrasonication is a non thermal method of food processing that has the advantage of preserving fruit juices without/or minor causing the common side effects associated with conventional heat treatments.