Inactivation model and risk-analysis design for apple juice processing by high-pressure CO2

Author:

Deng Kai,Serment-Moreno Vinicio,Welti-Chanes Jorge,Paredes-Sabja Daniel,Fuentes Claudio,Wu Xulei,Torres J. Antonio

Funder

USDA National Institute of Food and Agriculture

Fondo Nacional de Ciencia y Tecnología de Chile

Research Office of Universidad Andrés Bello

Instituto Tecnológico y de Estudios Superiores de Monterrey

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Center for Food Safety and Applied Nutrition (CFSAN) (2002) Exemptions from the warning label requirement for juice: recommendations for effectively achieving a 5-log pathogen reduction, final guidance vol 2002. Guidance for industry, vol Oct-7. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Silver Spring

2. Chotyakul N, Velazquez G, Torres JA (2011) Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives. J Food Eng 102:247–256. doi: 10.1016/j.jfoodeng.2010.08.027

3. Cruz RMS, Rubilar JF, Ulloa PA, Torres JA, Vieira MC (2011) New food processing technologies: development and impact on the consumer acceptability. In: Columbus F (ed) Food quality: control, analysis and consumer concerns. Nova Science Publishers, New York, pp 555–584

4. Damar S, Balaban MO (2006) Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality. J Food Sci 71:R1–R11

5. Dillow AK, Dehghani F, Hrkach JS, Foster NR, Langer R (1999) Bacterial inactivation by using near- and supercritical carbon dioxide. Proc Natl Acad Sci 96:10344–10348

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