Ultrasound-assisted electrodisinfection process for the inactivation of Escherichia coli Biotech 1640 in selected crops
2018
Sanchez, L.A.M.L. | Lit, Ma.A.
The effectiveness of combined ultrasound and electrolyzed water treatment for the inactivation of E. coli in cherry tomato, lettuce, and cucumber was investigated and compared to its individual treatment to assess its practicality for industrial applications. 'Ultrasound only' treatment was conducted at a fixed frequency (56 kHz) while 'electrolyzed water only' treatment was conducted at varying TRO concentration (5 ppm, 10 ppm, 20 ppm). For 'ultrasound + electrolyzed water' treatment, 10 ppm TRO concentration was used with 56 kHz ultrasonification. Results show that ultrasound enhanced the effectiveness of electrolyzed water wherein the log reduction increased up to 118% (2.49 log to 5.45 log), 130% (2.27 log to 5.23 log), and 124% (2.28 log to 5.12 log) for cherry tomato, lettuce, and cucumber, respectively. Moreover, for all produce types, the rate constants were highest in the combined ultrasound and electrolyzed water treatment. Comparison among the disinfection treatments showed ultrasound-assisted electrodisinfection as the most efficient treatment, but electrodisinfection only may be practical for cost effective industrial application.
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