Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.

摘要

Pasteurisation processes are designed using an empirical approach, but it has been suggested that there is a need to investigate the common targets/criteria of pasteurisation for high-acid foods, especially fruit products. This study focused on the search for targets and criteria for the design of pasteurisation processes for high-acid shelf-stable fruit products, such as juices, nectars, pastes, purees, concentrates, jams, and jellies. An overview of pasteurisation is presented. Targets used for pasteurisation processes, such as enzymes (pectinesterase, peroxidase, polyphenoloxidase) and microorganisms are discussed. The use of Alicyclobacillus acidoterrestris spores as a reference microorganism in the design of pasteurisation processes for high-acid shelf-stable fruit products is considered in detail.