Research Article
Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology
Table 1
The response surface experimental design and results for the log reductions of bacteria and spores in milk and yeast in orange juice.
| Run | Time (min) | Temp. (°C) | Amplitude (m) | Actual log reduction bacteria | Actual log reduction spores | Actual log reduction yeast | Acoustic power in milk (W) | Acoustic power in juice (W) |
| 1 | 3 | 41 | 216 | 3.37 | 1.89 | 3.4 | 6.19 | 5.82 | 2 | 3 | 41 | 0 | 0.64 | 0.01 | 0 | 0 | 0 | 3 | 1 | 10 | 180 | 0.49 | 1.00 | 0 | 11.12 | 10.59 | 4 | 5 | 10 | 180 | 0.45 | 1.05 | 0 | 4.41 | 4.54 | 5 | 1 | 72 | 180 | 3.04 | 1.34 | 5.85 | 10.40 | 10.82 | 6 | 5 | 72 | 180 | 4.28 | 1.60 | 5.85 | 2.59 | 2.39 | 7 | 5 | 41 | 36 | 1.26 | 1.20 | 0.10 | 1.03 | 1.00 | 8 | 0.17 | 41 | 36 | 0.45 | 0.56 | 0.20 | 10.22 | 7.35 | 9 | 3 | 84 | 36 | 7.76 | 1.80 | 5.90 | 0.64 | 0.71 | 10 | 3 | 0 | 36 | 0.48 | 0.10 | 0 | 0.68 | 1.08 | 11 | 3 | 41 | 108 | 0.53 | 0.50 | 0.40 | 3.05 | 2.90 |
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