Table 1. Effects of the dynamic high pressure (DHP) treatments1) and the conventional heating2) on the total aerobic plate counts and the yeast and mold counts of orange juice during storage at 4°C for 63 days

Storage time (day)	Total aerobic plate counts (log CFU/mL)				Yeast and mold counts (log CFU/mL)
	Control	Conventional heating	DHP treatment only	Heating-combined DHP treatment	Control	Conventional heating	DHP treatment only	Heating-combined DHP treatment
	0	3)3.3a	<1c	1.9b	<1c	3.2a	<1c	1.8b	<1c
7	3.7a	<1c	2.0b	<1c	3.7a	<1c	2.0b	<1c
14	4.2a	<1c	2.0b	<1c	4.1a	<1c	2.1b	<1c
21	4.9a	<1c	2.1b	<1c	4.6a	<1c	2.2b	<1c
28	5.4a	<1c	2.2b	<1c	5.3a	<1c	2.3b	<1c
35	4)ND	<1b	2.2a	<1b	ND	<1b	2.3a	<1b
49	ND	<1b	2.3a	<1b	ND	<1b	2.4a	<1b
63	ND	<1b	2.5a	<1b	ND	<1b	2.5a	<1b

DHP treatment pressure and pass number were 205 MPa and 3, respectively. Temperatures for DHP treatment only and heating-combined DHP treatment were 20 and 50 ° C, respectively.
Conventional heating temperature and time were 90°C and 1 min, respectively.
Values with different letter superscripts are significantly different each other at p<0.05.
Not determined.