Abstract
This study used kiwifruit juice as experimental material, Salmonella as surrogate microorganism, to evaluate the effectiveness of radio frequency ( RF) treatment at a frequency of 27. 12 MHz on inactivating bacterial pathogens in kiwi- fruit juice. The effects of treatment time, space between polar plates and the thickness of juice were investigated by single factor and orthogonal array methods. The optimized parameters were determined by orthogonal array methods as follows:distance of 105 mm between polar plates, treatment time of 210 s, and 45 mm of kiwi-fruit juice depth. Under such conditions, at least 8 log reductions of Salmonella could be achieved. In addition, in comparison with pasteurization treatment, more Vitamin C was kept in kiwifruit juice after RF treatment.
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