Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates |
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| Authors: | E Palou A López-Malo G V Barbosa-Cánovas J Welti-Chanes P M Davidson & B G Swanson |
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| Institution: | 1Biological Systems Engineering Department, Washington State University, Pullman, WA, Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Puebla, Mexico, Department of Food Science and Toxicology, University of Idaho, Moscow, ID, and Food Science and Human Nutrition Department, Washington State University, Pullman, WA, USA |
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| Abstract: | The effect of continuous (689 MPa with holding times of 5, 15 or 25 min) and oscillatory (one, three or five cycles at 689 MPa with holding times of 1 s) high hydrostatic pressure treatments on the viability of Byssochlamys nivea ascospores suspended in apple and cranberry juice concentrates adjusted by dilution to water activities (aw) of 0·98 and 0·94 was evaluated at 21 and 60 °C. Inactivation of the initial spore inocula was achieved after three or five cycles of oscillatory pressurization at 60 °C when the aw was 0·98 in both fruit juices. With aw 0·94, the initial inocula were reduced by less than 1 log-cycle after five pressure cycles. Inactivation was not observed within 25 min with continuous pressurization at 60 °C. In treatments at 21 °C, no effect on spore viability was observed with continuous or oscillatory treatments. |
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