Abstract:As a non-thermal physical technique, ultrasonic technology has many advantages, such as short time, low energy consumption, effective conservation of the food nutrients and natural characters of color, smell and taste. Therefore, it would have wide prospect of industrial application. Ultrasound is able to inactivate microbe cells through a number of physical, mechanical and chemical effects arising from acoustic cavitation. The aim of this study was to investigate the effect of ultrasound treatment at different conditions (intensity of ultrasound, treatment time, concentration of microbe solution) on cell viability of E. coli. Results showed that sterilization was greatly influenced by the ultrasonic treatment conditions.
