First, the effect of TS acoustic energy density
(AED, 0.3–20.2 W/mL) on the inactivation at 75 °C was investigated. Then, the influence of TS temperature
(70–78 °C) on the spore inactivation (AED = 20.2 W/mL) was studied. Next, we explored the effect of high
pressure processing (HPP) pretreatment of juice on the 20.2 W/mL TS inactivation at the best temperature
(78 °C). Lastly, the thermal inactivation of spores in juice heat shocked + 1 min sonicated vs. untreated
juice was also investigated.