Fig. 3From: Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juiceSystem performance coefficient levels for 18, 24, 36, 48, and 72 °Brix apple juice during ohmic heating at voltage gradients of 30, 40, 50, and 60 V/cm. Error bars indicate standard deviations calculated from triplicatesBack to article page