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Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates
Author(s) -
Palou E.,
LópezMalo A.,
BarbosaCánovas G. V.,
WeltiChanes J.,
Davidson P. M.,
Swanson B. G.
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00444.x
Subject(s) - spore , hydrostatic pressure , dilution , food science , fruit juice , chemistry , high pressure , biology , botany , horticulture , physics , thermodynamics , engineering physics , engineering
The effect of continuous (689 MPa with holding times of 5, 15 or 25 min) and oscillatory (one, three or five cycles at 689 MPa with holding times of 1 s) high hydrostatic pressure treatments on the viability of Byssochlamys nivea ascospores suspended in apple and cranberry juice concentrates adjusted by dilution to water activities (a w ) of 0·98 and 0·94 was evaluated at 21 and 60 °C. Inactivation of the initial spore inocula was achieved after three or five cycles of oscillatory pressurization at 60 °C when the a w was 0·98 in both fruit juices. With a w 0·94, the initial inocula were reduced by less than 1 log‐cycle after five pressure cycles. Inactivation was not observed within 25 min with continuous pressurization at 60 °C. In treatments at 21 °C, no effect on spore viability was observed with continuous or oscillatory treatments.