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Table 1 Apple juice pH and °Brix values before and after the treatments

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

  1. aValues are means and represent the trends seen for 3 processing runs.
  2. The same superscripts in a column are not significantly different (p < 0.05).