Table 1.
Microbial counts (log CFU g−1) in unheated (control), conventional (CP) and microwave (MWP; high power/short time and low power/long time doses) pasteurized smoothies throughout storage up to 45 days at 5 °C
| 0 days | 15 days | 30 days | 45 days | |
|---|---|---|---|---|
| Mesophilic | ||||
| Control | 5.1 ± 0.1 | 7.5 ± 0.3 | Not evaluated | Not evaluated |
| CP | <1 | 1.7 ± 0.3 | 3.6 ± 0.2 | 3.7 ± 0.1 |
| MWP: 210 W-646 s | <1 | 1.6 ± 0.2 | 1.4 ± 0.2 | 2.0 ± 0.1 |
| MWP: 260 W-608 s | <1 | 1.6 ± 0.3 | 1.4 ± 0.1 | 1.8 ± 0.2 |
| MWP:1600 W-206 s | <1 | 1.2 ± 0.1 | 1.4 ± 0.2 | 1.5 ± 0.2 |
| MWP: 3600 W-93 s | <1 | 1.1 ± 0.1 | 1.2 ± 0.2 | 1.6 ± 0.1 |
| Yeasts | ||||
| Control | 2.5 ± 0.1 | 6.1 ± 0.1 | Not evaluated | Not evaluated |
| CP | <2 | <2 | <2 | <2 |
| MWP (all doses) | <2 | <2 | <2 | <2 |
Values are means (n = 3) ± standard error. Mold load was <2 log CFU g−1 in all unheated and heated treatments