MANY PREVIOUS STUDIES HAVE PROVEN THAT ULTRASOUND CAN EFFECTIVELY KILL MICROORGANISMS IN LIQUID FOODS, WHICH CAN CAUSE ILLNESS OR FOOD SPOILAGE. BECAUSE THE EFFECTS OF ULTRASOUND ALONE ARE USUALLY NOT SEVERE ENOUGH, ULTRASOUND IS USUALLY COMBINED WITH HEAT, KNOWN AS THERMOSONICATION, TO GET THE DESIRED RESULTS. THIS PROCESS HAS BEEN USED TO OBTAIN SAFE LIQUID FOODS AND DRINKS SUCH AS FRUIT AND VEGETABLE JUICES, BEVERAGES, MILK, WINE, AND BEER WITH MINIMAL IMPACT ON THEIR SENSORY AND NUTRITIONAL PROPERTIES COMPARED WITH CONVENTIONAL THERMAL TECHNIQUES. HOWEVER, EXISTING ULTRASONIC REACTORS ARE NOT EFFICIENT IN KILLING MICROORGANISMS IN LIQUID FOODS, LEADING TO A LONG PROCESSING TIME WHICH IS USUALLY SEVERAL MINUTES. WE RECENTLY REVEALED THE REASON AND SOLVED THE PROBLEM BY DESIGNING A NEW BATCH ULTRASONIC PROCESS, USING WHICH APPLE JUICE WAS TREATED TO MEET THE SAFETY REQUIREMENT IN 18 SECONDS. WE ALSO FOUND THAT THE SONICATED JUICE WAS STILL SAFE AFTER 28 DAYS OF FRIDGE STORAGE AND THE LOSS OF MAJOR NUTRIENTS IN THE JUICE WAS ONLY HALF OF THAT IN THE THERMALLY TREATED COUNTERPART DURING THE STORAGE. IN THIS PROJECT, THE BATCH PROCESS WILL BE CONVERTED TO A CONTINUOUS OPERATION TO FURTHER SHORTEN THE PROCESSING TIME TO 5-10 SECONDS. THIS WILL NOT ONLY ENSURE THE HIGH QUALITY OF PRODUCTS, BUT ALSO CONSIDERABLY INCREASE THE PRODUCTION RATE. THE DEVELOPED CONTINUOUS PROCESS WILL BE USED TO KILL SELECTED TEST MICROORGANISMS IN WATERMELON, APPLE, AND CARROT JUICES, WHICH ARE OF CONCERN FOR FOOD SAFETY. THE EFFECTS OF THE PROCESS ON MICROORGANISMS AND SENSORY AND NUTRITIONAL PROPERTIES OF THE JUICES WILL BE INVESTIGATED. NUTRIENTS DEGRADATION AND BACTERIAL GROWTH DURING FRIDGE STORAGE AS WELL AS STORAGE AT A TEMPERATURE ABUSE CONDITION WILL ALSO BE EXAMINED.