Toward Validation of Process Criteria for High-Pressure Processing of Orange Juice with Predictive Models

摘要: Mathematical models were developed to predict time inactivation (TTI) by high-pressure processing of Salmonella in Australian Valencia orange juice (pH 4.3) and navel 3.7) as a function pressure magnitude (300 600 MPa) inoculum level (3 7 log CFU/ml). For each model, the TTI was found increase with increasing decrease magnitude. The U.S. Food Drug Administration Juice Hazard Analysis Critical Control Point Regulation requires fruit processors include control measures that produce 5-log reduction pertinent microorganism public health significance juice. To achieve at 20 degrees C, predicted hold times 198, 19, 5 s 300, 450, MPa, respectively. In achieved 369, 25, At pressures below 400 more sensitive acidic conditions TTIs shorter. higher pressures, little difference observed. Refrigerated storage (4 C) inoculated treated selected pressure/time/inoculum combinations showed under which viable recovered immediately after processing, pressure-treated susceptible environment or chill temperature. These can assist selecting criteria an appropriate performance criterion regard juice, while allowing for flexibility optimization processing.