Growth medium Treatment Microorganism D value References
Apple juice D50,55 and 60°C (conventional heating at 50-70°C) S. cerevisiae 58, 25 and 10s [21]
D52.5,55 and 67.5°C (microwave heating at 700 W, 2450 MHz) 4.8, 2.1 and 1.1s
D55,60 and 70°C (conventional heating at 50-80°C) L. plantarum 52, 22 and 8.4s
D57.5.,60 and 62.5°C (microwave heating at 700 W, 2450 MHz) 14, 3.8 and 0.79s
Glucose saline D55,60 and 65°C (conventional heating) E. coli K-12 73, 18 and 3.0s.  [24]
D55,60 and 65°C (microwave heating) 20, 8.3 and 2.0s
Foods D55°C (conventional heating) S. aureus 17.8, 2.4 and 3min [25]
D55°C (microwave heating) S. typhimurium and E. coli 11.6, 2.3 and 2.9s
Table 1: Changes in viable counts of microorganisms in liquid foods after microwave and conventional heating.