Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products

Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products

Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing...

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Bibliographic Details
Main Authors: Aswathi Soni, Gale Brightwell
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
fruits
vegetables
D values
thermal
PEF
PATS
Online Access:https://www.mdpi.com/2304-8158/11/12/1811

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