This study was conducted to evaluate the individual and combined efficacies of mild heating at 53 °C and ultraviolet-C (UV–C) irradiation at 1.14 mW/cm² (0.0114 kJ/m² s) against E. coli O157:H7 in orange juice. Processes were calculated from inactivation parameters and applied to orange juice either individually such as heating to inactivate 5 log cycles of the organism (H_5D), UV-C irradiation to inactivate the same (UV–C_5D); or sequentially to achieve an additive inactivation rate of 5 log cycles, including H_3D → UV-C_2D, and UV-C_2D → H_3D. A simultaneous treatment of H_3D + UV-C_0.2D was also tested. Among the processes that targeted the 5-log reduction, only the H_5D was able to achieve the desired population decline (5.03 ± 0.03 log CFU). The greatest population change was observed when subjected to the simultaneous H_3D + UV-C_0.2D process (6.35 log CFU). Microbiological quality indicators of orange juice subjected to the same set of processes were significantly improved with significant reduction in the ascorbic acid. Color space coordinates were also significantly affected by the treatments as determined by colorimetric measurements. However, color changes were not detected by consumers in samples, except for that subjected to the UV-C_5D.

这项研究的目的是评估在53°C的温和加热和1.14 mW / cm ²（0.0114 kJ / m ² s）的紫外线（UV-C）辐照下对大肠杆菌O157：H7的个别和综合功效。橙汁。从失活参数计算过程并将其分别应用于橙汁，例如加热使有机体失活5个对数周期（H _5D），通过UV-C辐射使有机体失活（UV-C _5D）。或依次达到5个对数循环的累加灭活速率，包括H _3D →UV-C _2D和UV-C _2D →H _3D。同时处理H _3D  + UV-C还测试了_0.2D。在针对减少5-log的过程中，只有H _5D能够实现所需的种群减少（5.03±0.03 log CFU）。当同时进行H _3D  + UV-C _0.2D处理（6.35 log CFU）时，观察到最大的种群变化。经历了相同过程的橙汁微生物质量指标得到显着改善，抗坏血酸含量显着降低。通过比色测量确定的色彩处理也显着影响色彩空间坐标。但是，除了经过UV-C _5D处理的样品外，消费者在样品中未检测到颜色变化。