Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.

@article{Gachovska2008UltravioletAP,
  title={Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.},
  author={T. K. Gachovska and S. Kumar and H. Thippareddi and J. Subbiah and F. Williams},
  journal={Journal of food science},
  year={2008},
  volume={73 9},
  pages={
          M412-7
        }
}
Apple juice inoculated with Escherichia coli ATCC 23472 was processed continuously using either ultraviolet (UV), high-voltage pulsed electric field (PEF), or a combination of the PEF and UV treatment systems. Apple juice was pumped through either of the systems at 3 flow rates (8, 14, and 20 mL/min). E. coli was reduced by 3.46 log CFU/mL when exposed in a 50 cm length of UV treatment chamber at 8 mL/min (2.94 s treatment time with a product temperature increase of 13 degrees C). E. coli… Expand
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