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The combined effect of high power ultrasound and temperature on the activity of peroxidase type VI from horseradish suspended in water was studied. The tests were performed at 80°C using power ultrasounds having frequencies of 20, 40, and 60 kHz. Accordingly, the actual ultrasonic powers varied in the range from 0 to 120 W. Combined treatments were carried out by using a laboratory scale plant operating in continuous and in batch mode. In continuous experiments, 46 ml of suspension was circulated in the plant having a sanitation chamber of 20 ml. In the other case, two sets of experiments were carried out by using a sanitation chamber of 100 ml treating 40 or 80 ml of suspensions, respectively. It was found that the decimal reduction time of peroxidase at 80°C, D₈₀, reduces from 65 to 10 min ca. when ultrasounds are applied. In particular, D₈₀ varies with ultrasonic power, sonotrode geometry and volume …