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Inactivation of Escherichia coli in apple juice by radio frequency electric fields


Inactivation of Escherichia coli in apple juice by radio frequency electric fields



Journal of Food Science 69(3): FEP134-FEP138



ISSN/ISBN: 0022-1147

Heat pasteurization may detrimentally affect the quality of fruit and vegetable juices; hence, nonthermal pasteurization methods are actively being developed. Radio frequency electric fields processing has recently been shown to inactivate yeast in water at near-ambient temperatures. The objective of this study was to extend the radio frequency electric fields (RFEF) technique to inactivate bacteria in apple juice.

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Accession: 004199156

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