Hydrodynamic cavitation: Characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Milly, P J ^a   Toledo, R T ^a   Kerr, W L ^a   Armstead, D ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b Hydro Dynamics Inc   (United States)

Author keywords

Hydrodynamic cavitation; Nonthermal processing; Spoilage yeast

Indexed keywords

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; EQUIPMENT DESIGN; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

BEVERAGES; COLONY COUNT, MICROBIAL; EQUIPMENT DESIGN; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; MALUS; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 48749114734     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00827.x     Document Type: Article

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