Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

2016 ◽  
Vol 33 ◽  
pp. 135-144 ◽  
Author(s):  
Yan Zhang ◽  
XingChen Liu ◽  
Yongtao Wang ◽  
Feng Zhao ◽  
Zhijian Sun ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
High Pressure Processing ◽  
Time Processing ◽  
High Temperature Short Time ◽  
Short Time

Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 283-289 ◽  
Author(s):  
Liang Zhao ◽  
Yongtao Wang ◽  
Xiaotong Hu ◽  
Zhijian Sun ◽  
Xiaojun Liao
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
High Pressure Processing ◽  
High Temperature Short Time ◽  
Pear Juice ◽  
Short Time

Thermal Resistance of Listeria spp. in Milk

1991 ◽  
Vol 54 (1) ◽  
pp. 12-14 ◽  
Author(s):  
JOE G. BRADSHAW ◽  
JAMES T. PEELER ◽  
ROBERT M. TWEDT
Keyword(s):  
High Temperature ◽  
Thermal Resistance ◽  
Heat Resistance ◽  
Raw Milk ◽  
The Other ◽  
Time Processing ◽  
Listeria Ivanovii ◽  
High Temperature Short Time ◽  
The Difference ◽  
Short Time

The thermal resistance of one strain each of Listeria ivanovii, L. seeligeri, and L. welshimeri and three L. monocytogenes strains was determined in raw and sterile milk. Listeria spp. suspended in milk at concentrations of 1 × 105 cells/ml were heated at temperatures ranging from 52.2 to 71.1°C for various contact times. The heat resistance of L. monocytogenes appeared somewhat greater than that of the other Listeria spp. in both milks, but the difference was not statistically significant (α = 0.05). High-temperature, short-time processing is adequate for pasteurization of raw milk.

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