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Ultrasound-Microwave Technologies as Alternative Methods for Inactivation Bacterias in Fruit JuiceBy Ourdia Nouara Kernou, Amine Belbahi, Ghania Kaanin-Boudraa, Khadidja Adel, Pr. Khodir Madani
Abstract: In the food industry, it is common practice to resort to methods that require maintaining high temperatures for just a limited amount of time in order to increase the product's quality while simultaneously lowering its risk of contamination. They provide a contribution toward the reduction of the potentially catastrophic impacts of heat deterioration. In fact, the undulating technologies are being employed for this purpose in increasing amounts; by using microwave …
Published in International Journal of Analytical and Applied Chemistry · Vol. 8, Issue 2, 2022 · pp. 31–40 Read article →