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dc.contributor.authorGil, M.I.
dc.contributor.authorAllende, A
dc.contributor.authorBlancke, J
dc.contributor.authorSchouten, L
dc.contributor.authorSelma, M.V.
dc.contributor.authorGómez López, Vicente Manuel
dc.date.accessioned2017-07-24T11:43:10Z
dc.date.available2017-07-24T11:43:10Z
dc.date.issued2014
dc.identifier.citation6es
dc.identifier.isbn1935-5149
dc.identifier.urihttp://hdl.handle.net/10952/2385
dc.description.abstractThe fresh-cut industry must treat process water to guarantee its microbial quality before reuse or recirculation back into the processing line. In the present study, the suitability of high-power ultrasound (HPU) for disinfecting and recycling process water was evaluated. An ultrasonic horn (20 kHz) was used to inactivate Escherichia coli O157:H7 inoculated in five types of process water which showed different physical and chemical characteristics. Differences in the inactivation level of E. coli O157:H7 at different HPU densities (0.14, 0.28, 0.56, and 1.12 kW/L) with controlled (20– 25 °C) and uncontrolled (15–72 °C, 3.6 °C/min) temperature increase were studied. Results showed that the higher the power density and temperature, the higher the efficiency, reaching up to 6 log reductions of E. coli O157:H7. Alkalinity (between 0 and 253 mg HCO3 − /L) and organic matter concentration (between 9 and 3,525 mg O2/L) in water did not reduce ultrasonic efficacy against E. coli O157:H7. Agglomerates >90 μm, which represented 34 % of those present in the process water, were reduced to only 11 % by HPU. Results indicate that HPU can be successfully applied to treat process water of the fresh produce industry because the antimicrobial efficacy was not affected by the continuous variation of the process water quality. HPU can be a suitable technology for the fresh produce industry to be able to reduce consumption of water and decrease wastewater and the generation of disinfection by-products.es
dc.language.isoenes
dc.publisherSpringeres
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFood safetyes
dc.subjectWater reuse
dc.subjectWater saving
dc.subjectSanitation
dc.subjectDisinfection
dc.titleDisinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industryes
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFood and Bioprocess Technologyes
dc.volume.number7es
dc.issue.number3390-3397es
dc.description.disciplineCiencias de la Alimentaciónes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional