High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling

Journal of Food Engineering

Volumn 181, Issue , 2016, Pages 35-41

  Milani, Elham A ^a   Ramsey, John G ^a,b   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b LOUGHBOROUGH UNIVERSITY   (United Kingdom)

Author keywords

Energy; Heat; HPP; Inactivation kinetics; Spore; Ultrasound

Indexed keywords

BEER; HEAT TREATMENT; HEATING; PASTEURIZATION; ULTRASONICS; YEAST;

ACOUSTIC ENERGY; ENERGY; ENERGY REQUIREMENTS; HIGH PRESSURE PROCESSING; INACTIVATION KINETICS; PROCESSING AND MODELING; SPORE; THERMO SONICATIONS;

THERMAL LOGGING;

EID: 84961221482     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.02.023     Document Type: Article

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