Microbial inactivation by ultra high-pressure homogenisation on fresh apple juice

2009 ◽  
Vol 29 (1) ◽  
pp. 46-51 ◽  
Author(s):  
Á. Suárez-Jacobo ◽  
R. Gervilla ◽  
B. Guamis ◽  
A. X. Roig-Sagués ◽  
J. Saldo
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Microbial Inactivation ◽  
Ultra High Pressure

scholarly journals Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110286
Author(s):  
J.N. Sauceda-Gálvez ◽  
I. Codina-Torrella ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Ultraviolet Radiation ◽  
Apple Juice ◽  
Short Wave ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Ultra High Pressure

Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

2009 ◽  
Vol 29 (1) ◽  
pp. 52-56 ◽  
Author(s):  
J. Saldo ◽  
Á. Suárez-Jacobo ◽  
R. Gervilla ◽  
B. Guamis ◽  
A. X. Roig-Sagués
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Heat Damage ◽  
Ultra High Pressure

Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice

2020 ◽  
Vol 60 ◽  
pp. 102299 ◽  
Author(s):  
J.N. Sauceda-Gálvez ◽  
M. Tió-Coma ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Ultra High Pressure ◽  
Uv C

Kinetic Analysis of Microorganisms Inactivation in Apple Juice by High Pressure Carbon Dioxide

2006 ◽  
Vol 2 (1) ◽  
Author(s):  
Sara Spilimbergo ◽  
Denise Mantoan
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Apple Juice ◽  
Sample Volume ◽  
Industrial Applications ◽  
High Ratio ◽  
Microbial Inactivation ◽  
Complex Materials ◽  
Treatment Efficiency ◽  
Inactivation Efficiency

The interest towards cold pasteurisation of sensitive materials with high pressure carbon dioxide is growing more and more, especially for the applications to food products (1). The aim of this work is to study the kinetic inactivation of microorganisms naturally present in fresh apple juice, carried out in multi-batch equipment. Three operating parameters have been considered and discussed: temperature, pressure and volume treated. The results obtained confirm that high pressure Carbon Dioxide is effective for microbial inactivation even on particularly complex materials such as fruit juice. Temperature plays a fundamental role on treatment efficiency, with inactivation being significantly enhanced increasing its value from 20 to 36°C. The same trend was not observed for different pressures (60-100-200 bar). As far as the mass transfer between the fluid and the liquid phase is concerned, a high ratio between the surface and the sample volume (a low sample volume) exerts an important effect on the inactivation efficiency of the species considered. The results seem promising for a future development of industrial applications of high pressure Carbon Dioxide treatment on apple juice.

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

2011 ◽  
Vol 127 (2) ◽  
pp. 447-454 ◽  
Author(s):  
Ángela Suárez-Jacobo ◽  
Corinna E. Rüfer ◽  
Ramón Gervilla ◽  
Buenaventura Guamis ◽  
Artur X. Roig-Sagués ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Ultra High Pressure ◽  
Vitamin Content

scholarly journals Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

2009 ◽  
Vol 3 (1) ◽  
pp. 3 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Mariacarmela Bruno ◽  
Giovanna Ferrari ◽  
Massimo Poletto ◽  
Murat O Balaban
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Shelf Life ◽  
Apple Juice ◽  
Microbial Inactivation
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