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Acacia crassicarpa has a potential source as a renewable forest material in Indonesia. This research clarified the conditions to produce dissolving pulp with suitable properties from A. crassicarpa wood by prehydrolysis at 150℃ for 3 h and soda cooking at 160℃ for 3 h with application of 0.1％ soluble anthraquinone (SAQ： 1,4-dihydro-9,10-dihydroxyanthracene sodium salt) . The presence of SAQ in soda cooking exhibited a significant increase in pulp yield (1.8％) compared to kraft cooking at a given kappa number (approximately 11) . The bleaching ability of the soda-SAQ pulp in elemental chlorine-free process with peroxymonosulfuric acid (O-D 0 /P sa -E p -D 1 sequence) was sufficiently good for dissolving pulp properties. The α-cellulose content, brightness, viscosity and ash content were 94.1％, 88.1％ ISO, 10.3 mPa•s, and 0.02％, respectively.

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Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85–100°C) and soluble solids (SS, 11–30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C.