Application of Supersonic Waves to Foods

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  • 超音波の食品への応用
  • チョウオンパ ノ ショクヒン エ ノ オウヨウ

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Abstract

Escherichia coli, physiological saline suspensions, were exposed to supersonic waves of 700 KHz frequency. After the 10 minutes of exposure, in case of 28°C～32°C in initial temperature, the survivability was 0.83% and after 30 min. it was 0.2%. But at 17°C in initial temperature, after 10 minutes exposure we had 37.86%, and after 30 min., 8.1%. However, in the case of the commercialized milk suspension instead of physiological saline, supersonic waves exposure didn’t show almost any pasteurization effect. In the case of a commercialized cooling drink containing 10% of orange juice when the supersonic waves exposure was kept on for 30 minutes at an initial temperature of 32°C, the survivability was 0.3% at pH of 2.6, but the effect was insignificant at pH of 5.6.

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