Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

摘要: The combined effects of high-pressure homogenization (HPH) and inherent increase in temperature on the survival Lactobacillus plantarum Listeria innocua were studied orange juice. L. was found to be very sensitive HPH processing, combination 110 MPa 20 °C (48 outlet temperature) or 150 (57 for 2 s sufficient achieve a reduction higher than 5 log cycles from initial bacterial count. appeared more resistant, no microbial counts up 80 MPa. Inactivation achieved after treatment at 19 (56 21 (57.5 10 s. kinetics fitted log-linear-tail equation, biphasic Weibull models. Kinetic parameters increased with indicating an inactivation rate. survivors’ curve showed two subpopulations different resistance treatment. model best candidate characterize behavior processing being error prediction below 4%. This study shows novel approach pasteurization fruit juices by using effect pressure caused processing.