Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

<i>Alicyclobacillus acidoterrestris</i> is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effe...

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Bibliographic Details
Main Authors: Juan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, Pablo S. Fernández, Arantxa Aznar, Asunción Iguaz, Arturo Esnoz, Alfredo Palop
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
predictive microbiology
food safety
thermal resistance
dynamic modeling
pasteurization
Online Access:https://www.mdpi.com/2304-8158/10/7/1496

Internet

https://www.mdpi.com/2304-8158/10/7/1496

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