Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices

Journal of Food Engineering

Volumn 104, Issue 3, 2011, Pages 364-372

  Maresca, Paola ^a   Donsì, Francesco ^a   Ferrari, Giovanna ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Food processing; Fruit juices; High pressure homogenization; Microbial inactivation; Multiple passes

Indexed keywords

ESCHERICHIA COLI; FOOD PROCESSING; FRUIT JUICES; HIGH PRESSURE EFFECTS; MATHEMATICAL MODELS; PASTEURIZATION; YEAST;

APPLE JUICE; DISTILLED WATER; FITTING PARAMETERS; HIGH PRESSURE TREATMENTS; HIGH-PRESSURE HOMOGENIZATION; HOMOGENIZING PRESSURE; INACTIVATION KINETICS; INLET TEMPERATURE; LACTOBACILLUS DELBRUECKII; MICROBIAL INACTIVATION; MICROBIAL LOADS; MICROBIAL SPECIES; MICROBIAL STRAIN; MULTI-PASS; MULTIPLE PASSES; NON-THERMAL TECHNOLOGY; P-VALUES; PINEAPPLE JUICE; PRESSURE LEVEL; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; SHELF LIFE; YEAST INACTIVATION;

FRUITS;

ANANAS COMOSUS; ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 79952042540     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.030     Document Type: Article

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