Effect of high pressure CO₂ and mild heat processing on natural microorganisms in apple juice

• Published in: International journal of food microbiology 2010-01, Vol.137 (1), p.81-87
• Main Authors: Liao, Hongmei, Zhang, Liyun, Hu, Xiaosong, Liao, Xiaojun
• Format: Article
• Language: English
• Subjects: apple juice; Bacteria, Aerobic - isolation & purification; Beverages - microbiology; Biological and medical sciences; Carbon Dioxide; Colony Count, Microbial; food analysis; food composition; food contamination; Food Handling - methods; Food industries; Food Microbiology; Food Preservation - methods; food processing quality; food storage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Fungi - isolation & purification; heat treatment; high pressure treatment; Hot Temperature; Hydrostatic Pressure; Malus - microbiology; microbiological quality; microorganisms; model food systems; natural microorganisms; storage quality; viability; Yeasts - isolation & purification
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2009.10.004

Apple juice was pasteurized by high pressure carbon dioxide (HPCD) at 20MPa with CO₂ concentration of 4.5-5.3% and mild heat (MH) at atmospheric pressure. Microbial inactivation and stability of natural microorganisms in apple juice were investigated. The temperatures were 37, 42, 47, 52, 57 and 62°C, treatment time was 30min, and storage temperatures of pasteurized apple juice were 2 and 28°C. The aerobic bacteria (AB) treated by MH at 62°C and by HPCD at≥52°C were almost totally inactivated, the microbial counts were