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Pulsed Ultra High Pressure Treatments for Pasteurization of Pineapple Juice

✍ Scribed by GIOVANNA D. ALEMÁN; MARCIA WALKER; DANIEL F. FARKAS; J. ANTONIO TORRES; EDMUND Y. TING; SIGURD C. MORDRE; ADRIAN C.O. HAWES

Book ID
108821071
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
282 KB
Volume
61
Category
Article
ISSN
0022-1147

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Comparison of static and step-pulsed ult
Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple
✍ Alemán, Giovanna D; Ting, Edmund Y; Farkas, Daniel F; Mordre, Sigurd C; Hawes, A 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB

Fresh cut pineapple cubes inoculated with 104h5 CFU g~1 Saccharomyces cerevisiae were packed in heat-sealed polyethylene pouches and subjected at ambient temperature to static and step-pulsed ultra-high pressure (UHP) treatments. Static treatments included 100 and 9000 s at 270 MPa and 9000 s at 340