Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Food and Bioprocess Technology

Volumn 6, Issue 6, 2013, Pages 1570-1579

  Wang, Yongtao ^a,b,c   Yi, Junjie ^a,b,c   Yi, Jianyong ^a,b,c   Dong, Peng ^a,b,c   Hu, Xiaosong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

High hydrostatic pressure; Pressurization mode; Pressurization rate; Purple sweet potato nectar; Total aerobic bacteria; Yeasts and molds

Indexed keywords

BIPHASIC MODELS; EXPERIMENTAL CONDITIONS; HIGH HYDROSTATIC PRESSURE; INACTIVATION EFFECT; INACTIVATION KINETICS; PRESSURIZATION RATES; PURPLE SWEET POTATOES; TOTAL AEROBIC BACTERIA;

AEROBIC BACTERIA; CURVE FITTING; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MATHEMATICAL MODELS; MICROORGANISMS; MOLDS; YEAST;

PRESSURIZATION;

BACTERIA (MICROORGANISMS); IPOMOEA BATATAS;

EID: 84876735254     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0897-3     Document Type: Article

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