Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

This study identified the processing conditions of these three nonthermal technologies for the pasteurization of strawberry juice based on equivalent inactivation of acid-adapted E. coli. From an industrial point of view, the established processing conditions are useful references for the development of novel berry juices. In addition to microbiological safety, this study on equivalent processing allows direct efficacy and quality comparisons of a given juice pasteurized by the three nonthermal technologies under consideration.
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research