THERMAL AND NONTHERMAL PROCESSING OF APPLE CIDER: STORAGE QUALITY UNDER EQUIVALENT PROCESS CONDITIONS

THERMAL AND NONTHERMAL PROCESSING OF APPLE CIDER: STORAGE QUALITY UNDER EQUIVALENT PROCESS CONDITIONS

ABSTRACT Three processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (...

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Veröffentlicht in:Journal of food quality 2010-10, Vol.33 (5), p.612-631
Hauptverfasser: AZHUVALAPPIL, ZAREENA, FAN, XUETONG, GEVEKE, DAVID J., ZHANG, HOWARD Q.
Format: Artikel
Sprache:eng
Schlagworte:
Apples
Aroma
Biological and medical sciences
Cider
Color
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Microorganisms
Molds
Physical properties
Yeast
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Zusammenfassung:ABSTRACT Three processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (pH and°Brix) of processed apple cider were investigated during 4‐week storage at 4C. PEF and thermally processed cider maintained good microbial quality during 4 weeks of storage while UV‐treated cider showed a significant (P 
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.2010.00342.x