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This study aimed to model the inactivation of B. nivea and N. fischeri ascospores in pineapple and papaya juices as influenced by temperature (78, 80, 85, 90 and 92 °C) and soluble solids concentration (10, 13, 20, 27 and 30 °Brix). First, a primary model was used to fit the Weibull model to inactivation data obtained from a combination of temperature and soluble solids concentration and to calculate...