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High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

✍ Scribed by C. D. Zook; M. E. Parish; R. J. Braddock; M. O. Balaban

Book ID
108821786
Publisher
Institute of Food Technologists
Year
1999
Tongue
English
Weight
61 KB
Volume
64
Category
Article
ISSN
0022-1147

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## Abstract High‐pressure carbon dioxide inactivation curves of __Saccharomyces cerevisiae__ at different temperatures were analysed using the modified Gompertz model. Comparable Ξ» and ΞΌ values were obtained under pressure treatment as function of temperature. The phase of disappearance (Ξ») and the