Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties.

@article{Almela2002MicrobialIO,
  title={Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties.},
  author={Lu{\'i}s Almela and Jos{\'e} M Nieto-Sandoval and Jos{\'e} A Fern{\'a}ndez L{\'o}pez},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 6},
  pages={1435-40}
}
High-temperature short-time (HTST) treatments have been used to destroy the bioburden of paprika. With this in mind, we have designed a device to treat samples of paprika with a gas whose temperature, pressure, and composition can be selected. Temperatures and treatment times ranged from 130 to 170 degrees C and 4 to 6 s, respectively. The survival of the… CONTINUE READING