Inactivation of E. coli O157:H7 by Ohmic Heating at Different Frequencies and Temperatures in Buffer and Pomelo Juice
The influence of an alternating current (AC) frequency from 50 to 20,000 Hz at 30 V/cm using ohmic heating on the inactivation of E. coli O157:H7 in buffer peptone water (BPW) and pomelo juice was investigated. Frequency affected bacterial reduction in both BPW and pomelo juice with the same trend,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2020-02-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/10777 |