Quality of Orange Juice Drink Subjected to a Predictive Model‐based Pasteurization Process

Abstract

The utility of a previously developed predictive model for the decimal reduction time (D 72C) PRACTICAL APPLICATIONSA mathematical model was developed to estimate the thermal death times of the pathogen Salmonella Typhimurium (ATCC 13311) from the pH, titratable acidity (% citric acid) and soluble solid (°Brix) values of suspending citrus systems. In this study, the utility of this model in establishing a pasteurization process for a test orange juice drink was determined. As the establishment of specific thermal process schedule for individual food products can be