| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278041 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠The inactivation of Saccharomyces cerevisiae was studied after thermo-sonication. ⺠Pineapple, cranberry and grape juice were tested as media of treatment. ⺠Continuous treatment was more effective than pulsed thermo-sonication. ⺠Modified Gompertz equation showed the best fit for microbial inactivation data. ⺠pH and color of juice changed significantly after thermo-sonication.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas,