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 Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7000

title: Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
authors: Ferreira, Elisa Helena Da Rocha
Rosenthal, Amauri
Calado, Verônica
Saraiva, Jorge
Mendo, Sónia
keywords: High pressure
Byssochlamys nivea
Pineapple juice
issue date: 2009
publisher: Elsevier
abstract: The aim of this work was to assess the inactivation of Byssochlamys nivea ascospores in pineapple juice and nectar by combining pressure sequences involving high pressure cycles with relatively mild thermal processing. The effect of 550 and 600 MPa sustained pressures (holding time of 15 min), combinations of sustained pressures and pressure pulses (holding time of 10 s), and pressure cycles (two, three and five cycles of 550 and 600 MPa for 7.5, 5 and 3 min, respectively), at 20, 40, 60, 70, 80 and 90 °C were compared. B. nivea ascospores were inactivated by applying sustained a pressure of 600 MPa at 90 °C for 5 min (juice) and 15 min (nectar), and three and five cycles of pressure at 600 MPa and 80 °C for nectar with holding time of 5 and 3 min, respectively, and in all pressure cycles for juice. In general, pressure cycles were more effective for inactivating B. nivea ascospores than the application of sustained high pressures.
URI: http://hdl.handle.net/10773/7000
ISSN: 0260-8774
publisher version/DOI: http://dx.doi.org/10.1016/j.jfoodeng.2009.06.053
source: Journal of Food Engineering
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