Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.

@article{Li2012PasteurizationOF,
  title={Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.},
  author={Wang Li and Jian Yue Pan and Huiming Xie and Yi Yang and Dianfei Zhou and Zhaona Zhu},
  journal={Journal of food protection},
  year={2012},
  volume={75 10},
  pages={
          1873-7
        }
}
The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO(2), was investigated. The inactivation effect of HHP on the bacteria was greatly enhanced by dissolved CO(2). Effective inactivation (>7 log) was achieved at 250 MPa for E. coli and 350 MPa for L. innocua and L. plantarum in the… CONTINUE READING

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