Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

Journal of Food Engineering

Volumn 108, Issue 3, 2012, Pages 383-392

  Bermúdez Aguirre, Daniela ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Fruit juices; Modeling; Pasteurization; Saccharomyces cerevisiae; Thermo sonication; Ultrasound

Indexed keywords

ACOUSTIC ENERGY; BEST FIT; CONTINUOUS MODE; CRANBERRY JUICE; ENERGY ANALYSIS; FOUR-PARAMETER MODEL; GRAPE JUICE; PINEAPPLE JUICE; PULSED MODE; S.CEREVISIAE; THERMO-SONICATION;

ENERGY MANAGEMENT; FRUIT JUICES; FRUITS; PASTEURIZATION; ULTRASONICS; WEIBULL DISTRIBUTION;

YEAST;

ANANAS COMOSUS; SACCHAROMYCES CEREVISIAE; VACCINIUM MACROCARPON; VITACEAE;

EID: 80054953610     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.038     Document Type: Article

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