(...) For that it will be studied the effect of different UHPH treatments, consisting of diverse combinations of pressure, entrance temperature ant imes of retention, applied in natural orange, carrot and apple juices. In them we will study the influence of treatment variables on its microbiological, physical-chemistry, and most important nutritional properties, as well as on its shelf life, comparing it with of such juices pasteurised. In addition, it will be valued specifically the effectiveness of the treatments on a representative range of micro-organisms of interest, by its implication in outbreaks (Salmonella spp., Escherichia coli, Listeria monocytogenes), or by his participation in alteration processes (acid-lactic bacteria, yeasts and sporulated microorganisms). The collected data will be processed, adjusted to already existing mathematical models or developing new models that define the consequences on the characteristics of the juice based on the parameters of UHPH treatment applied. Finally, the treatments that more fit to raised objectives will be selected, and its effect will be determined on sensorial properties of juices, with the objective to establish the best treatment for each type of juice.
|Effective start/end date||1/10/06 → 31/03/10|