Fig. 2 – Total aerobic bacterial counts in orange juice
obtained after combined treatment with thermosonication
(55 ◦C, 10 min) and pulsed electric fields (40 kV/cm for
100s) () or high-temperature short-time pasteurisation
(94 ◦C, 26 s) () and following storage at 25 ◦C for up to 168
days.