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dc.contributor.authorFerrentino G
dc.contributor.authorSpilimbergo S
dc.date.accessioned2018-05-24T14:58:41Z
dc.date.available2018-05-24T14:58:41Z
dc.date.issued2017
dc.identifier.issn0260-8774
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfoodeng.2017.03.014
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0260877417301097
dc.identifier.urihttp://hdl.handle.net/10863/4777
dc.description.abstractThe study investigated dense phase carbon dioxide (DPCD) applicability to a solid-liquid product consisted of apples in syrup as an alternative to the conventional thermal pasteurization. The effect of pressure (8,10, and 12 MPa) and temperature (35, 45, and 55 degrees C) at 15 min was investigated to determine the inactivation of the natural microbiota (mesophilic microorganisms, total coliforms, yeasts and molds) and polyphenol oxidase enzyme. The optimal process conditions (12 MPa, 55 degrees C, 15 min) were determined. A storage study at 25 degrees C for 60 days was also performed to monitor the microbial, enzymatic and quality (pH, color, ascorbic acid content and total acidity) stability of the product. DPCD induced inactivation to undetectable levels of mesophilic microorganisms, total coliforms, yeasts and molds. At the same conditions, polyphenol oxidase was totally inactivated while pH, color, and total acidity were slightly affected. The shelf life study of DPCD treated products revealed their microbial, enzymatic and quality stability.en_US
dc.language.isoenen_US
dc.rights
dc.titleNon-thermal pasteurization of apples in syrup with dense phase carbon dioxideen_US
dc.typeArticleen_US
dc.date.updated2018-05-15T12:52:46Z
dc.language.isiEN-GB
dc.journal.titleJournal of Food Engineering
dc.description.fulltextreserveden_US


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