Empirical model based on Weibull distribution describing the destruction kinetics of natural microbiota in pineapple (Ananas comosus L.) puree during high-pressure processing.

@article{Chakraborty2015EmpiricalMB,
  title={Empirical model based on Weibull distribution describing the destruction kinetics of natural microbiota in pineapple (Ananas comosus L.) puree during high-pressure processing.},
  author={Snehasis Chakraborty and Pavuluri Srinivasa Rao and Hari Niwas Mishra},
  journal={International journal of food microbiology},
  year={2015},
  volume={211},
  pages={117-27}
}
High pressure inactivation of natural microbiota viz. aerobic mesophiles (AM), psychrotrophs (PC), yeasts and molds (YM), total coliforms (TC) and lactic acid bacteria (LAB) in pineapple puree was studied within the experimental domain of 0.1-600 MPa and 30-50 °C with a treatment time up to 20 min. A complete destruction of yeasts and molds was obtained at 500 MPa/50 °C/15 min; whereas no counts were detected for TC and LAB at 300 MPa/30 °C/15 min. A maximum of two log cycle reductions was… CONTINUE READING
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