2.2. Experimental treatments
Batches of orange juice (800 ml) were sonicated at 55 ◦C for
10 min before exposure to PEF using an electric field strength of
40 kV/cm for a treatment time of 100s. As a control treatment
conventional HTST pasteurisation was conducted at 94 ◦C for
26 s. These conditions were selected, following consultations
with Irish juice manufacturers, as being typical of those used
for pasteurising reconstituted orange juice.