Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum

@article{Battey2001ModellingMS,
  title={Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum},
  author={Alyce Stiles Battey and Siobain Duffy and Donald W. Schaffner},
  journal={Food Microbiology},
  year={2001},
  volume={18},
  pages={521-529}
}
Abstract Mathematical models have been developed to predict the probability of growth of spoilage moulds in response to various preservative systems in ready to drink beverages. A Box-Behnken experimental design included five variables, each at three levels: pH (2·8, 3·3, 3·8), titratable acidity (0·20%, 0·40%, 0·60%), sugar content (8·0, 12·0, 16·0 °Brix), and preservative concentrations (sodium benzoate and potassium sorbate, each 100, 225, 350 ppm). Duplicate samples were inoculated with a… 

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