naa a22 4500 510724507 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0897-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0897-3 Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure [Elektronische Daten] [Yongtao Wang, Junjie Yi, Jianyong Yi, Peng Dong, Xiaosong Hu, Xiaojun Liao] High hydrostatic pressure (HHP) processing was applied for inactivation of natural microorganisms, including total aerobic bacteria (TAB), and yeasts and molds (Y&M) in purple sweet potato nectar (PSPN). The pressurization rates were 60 and 120MPa/min, the pressurization modes were stepwise and linear, the pressure-holding times were 2.5-25min, and the pressure levels were 400-600MPa. In all the experimental conditions, the Y&M in PSPN were not detected, the maximum reduction of TAB was greater than 4 log cycles, and the inactivation of TAB was closely related to the HHP parameters. The fast pressurization rate and linear pressurization mode enhanced the inactivation effect of HHP on TAB. With increasing the pressure level and pressure-holding times, the inactivation of TAB was also enhanced. The mathematical models were fitted to the inactivation kinetic data of TAB and fitness of these models was investigated; the Weibull and Biphasic model successfully fitted all the inactivation curves. Pressurization rate and mode had a significant impact on the parameters of the models. Springer Science+Business Media, LLC, 2012 High hydrostatic pressure nationallicence Pressurization rate nationallicence Pressurization mode nationallicence Total aerobic bacteria nationallicence Yeasts and molds nationallicence Purple sweet potato nectar nationallicence Wang Yongtao College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Yi Junjie College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Yi Jianyong College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Dong Peng College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Hu Xiaosong College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Liao Xiaojun College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1570-1579 1935-5130 6:6<1570 2013 6 11947 https://doi.org/10.1007/s11947-012-0897-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0897-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Yongtao College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Yi Junjie College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Yi Jianyong College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Dong Peng College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Hu Xiaosong College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Liao Xiaojun College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1570-1579 1935-5130 6:6<1570 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer