Influence of matrix pH on batch thermal pasteurization of sweet lime juice: Global kinetic models for Saccharomyces cerevisiae and polyphenol oxidase inactivation and degradation of vitamin C
Snehasis Chakraborty,
Lubna Shaik
Abstract:A set of experiments were conducted to screen the most thermo‐resistant microorganism and spoilage enzyme in sweet lime juice. Furthermore, the impact of matrix pH on the batch thermal treatment (75–95°C/0–10 min) intensities on Saccharomyces cerevisiae survival, PPO inactivation, and vitamin C retention in the sweet lime juice was evaluated. The influence of cumulative come‐up time (tCUT) and cooling time (tCOOL) was separated from the isothermal holding period (tHOLD). All three responses fitted best to the … Show more
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