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High hydrostatic pressure (HHP) processing was applied for inactivation of natural microorganisms, including total aerobic bacteria (TAB), and yeasts and molds (Y&M) in purple sweet potato nectar (PSPN). The pressurization rates were 60 and 120 MPa/min, the pressurization modes were stepwise and linear, the pressure-holding times were 2.5–25 min, and the pressure levels were 400–600 MPa. In all...
The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent...
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