Fig. 2From: Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juiceTemperature-time curves for apple juice of 18 (■), 24 (△), 36 (▼), 48 (○), and 72 (●) °Brix during ohmic heating at voltage gradients of 30 V/cm (a), 40 V/cm (b), 50 V/cm (c), and 60 V/cm (d). Error bars indicate standard deviations calculated from triplicatesBack to article page