{'fraction_non_alphanumeric': 0.03162055335968379, 'fraction_numerical': 0.025691699604743084, 'mean_word_length': 5.065868263473054, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice

ABSTRACT Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range of pressure (401–599 MPa) and dwell time (87–313 s) in orange juice processing. The parameters were combined and targeted a minimum of 5-log cycle reductions in a cocktail for the pathogens of reference – Escherichia coli O157:H7, Salmonella enterica e Listeria monocytogenes – inoculated into the juice. Eleven trials were carried out based on a central composite rotational design. All combinations of pressure and dwell time succeeded in reducing all pathogens. E. coli O157:H7 exhibited more resistance to HPP than S. enterica and L. monocytogenes. The findings demonstrated that relatively low pressure (∼400 MPa) and short dwell time (∼200 s) can be successfully used to produce a safe orange juice.