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Ultrasound-Microwave Technologies as Alternative Methods for Inactivation Bacterias in Fruit Juice
Abstract
In the food industry, it is common practice to resort to methods that require maintaining high temperatures for just a limited amount of time in order to increase the product's quality while simultaneously lowering its risk of contamination. They provide a contribution toward the reduction of the potentially catastrophic impacts of heat deterioration. In fact, the undulating technologies are being employed for this purpose in increasing amounts; by using microwave heating, which is both speedy and efficient, the amount of time that is required to attain the necessary processing temperature may be greatly reduced. In addition to this, the impact that ultrasound has on microorganisms may also play a role in the achievement of a successful outcome during an operation. A significant advantage of using this treatment approach is the sanitization of fruit juice via microwave and ultrasonic therapy. In fact, when the microbiological activity of a number of different fruit juices is tracked over a considerable amount of time, an increased level of stability and a decreased rate of degradation are seen. In recent years, there has been a growth in the overall number of articles that are published in this sector. In this short study, sonication, microwaves, and a combination of the two are compared for their ability to kill the germs that cause juices and drinks to go bad
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