Modeling the influences of composition and thermal process conditions in the decimal reduction of times of Escherichia coli (ATCC 25922) in sweet orange juice
ABSTRACT The study investigated the specific and interactive effects of dilution, brix (soluble solids), temperature and pectin on the thermal inactivationof Escherichia coli (ATCC 25922) in a citrus juice model system (CMS) through a response surface model. The CMS combinations were set using a Com...
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| フォーマット: | 学位論文 |
| 言語: | English |
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2007.
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