From: Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
Pressure (MPa) | T (°C) | Time (min) | Untreateda pH | Treateda pH | Untreateda °Brix | Treateda °Brix |
---|---|---|---|---|---|---|
HPCD treatments | ||||||
7.0 | 35 | 150 | 3.56b 14.70c | 3.52c | 14.70f | 14.70f |
13.0 | 35 | 150 | 3.55b 14.71c | 3.50c | 14.71f | 14.72f |
13.0 | 50 | 80 | 3.56b 14.71c | 3.50c | 14.71f 14.70c | 14.70f |
16.0 | 50 | 80 | 3.55b 14.71c | 3.51c | 14.71f 14.72c | 14.72f |
16.0 | 60 | 40 | 3.56b 14.72c | 3.52c | 14.72f 14.72c | 14.72f |
Thermal treatment | ||||||
- | 85 | 60 | 3.57b | 3.57d | 14.70f | 14.70f |
After the sixth compression and decompression cycle | ||||||
13.0 | 35 | 10 | 3.56b | 3.48e | 14.70f | 14.70f |