Fuji applesauce and blueberry applesauce were processed with PEF followed by HTST pasteurisation (PEF + HTST). PEF + HTST processed Fuji applesauce from fresh Fuji apples demonstrated high and stable sensory scores during 9 months storage at 27 °C, and had comparative sensory quality with ...
Quality of applesauces processed by pulsed electric fields and HTST pasteurisation A pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic pac... ZT Jin,HQ Zhang,SQ Li,... - 《International Journa...
Effect of commercial-scale HTST pasteurisation on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate ...
( 2003b ) Impact of commercial HTST pasteurisation on Mycobacterium avium subsp. paratuberculosis in naturally infected milk . In Proceedings of the Seventh International Colloquium on Paratuberculosis ed. Juste, R.A. , Geijo, M.V. and Garrido, J.M. pp. 300 – 305 . Madison, WI: ...
A study on the effects of HTST pasteurisation on milk in an industrial indirect UHT plant was carried out. Heat treatments at 105-125 degrees C for 2 s wer... Villamiel,Vazquez,Morais,... - 《Milchwissenschaft-milk Science International》 被引量: 28发表: 2000年 Inactivation of Mycobacteri...