Mathematical Modeling of Microbial Crowth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

摘要

Microbial flora of refrigerated orange juice was analyzed during storage at 10 deg. C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film.