Agriculture and Food Science Centre, School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland.
Food Microbiol. 2011 Sep;28(6):1200-4. doi: 10.1016/j.fm.2011.04.005. Epub 2011 Apr 22.
The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm(2)), HILP(H) (5.1 J/cm(2)), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.
非热技术高强度光脉冲（HILP）和超声处理（TS）单独和联合应用，研究其对橙汁中大肠杆菌失活的影响。本研究选择了两种不同的能量设置，“低”（L）和“高”（H），应用的组合为：HILP（L）（4.03 J/cm(2)）、HILP（H）（5.1 J/cm(2)）、TS（L）（40°C 时 2.8 分钟驻留时间）和 TS（H）（50°C 时 5 分钟驻留时间）。研究了单独应用的个体技术及其组合（HILP&TS 和 TS&HILP）。结果表明，当单独应用时，各个处理的失活范围从 1.10（TS（H））到 2.42（HILP（H））log cfu/ml，而当联合应用时，从 2.5（HILP（L）&TS（H））到 3.93（HILP（H）&TS（L））log cfu/ml。无论处理组合的应用顺序如何，橙汁中大肠杆菌种群的减少都相似。
