Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice.

The paper focused on the influence of operative conditions on the separation of benzoic acid from 10 °Brix cranberry juice by cross-flow nanofiltration with a plate and frame pilot scale (DDS Lab Module Type 20 system). Six kinds of commercial nanofiltration membrane were investigated. The results showed that the rejection of benzoic acid was significantly lower than that of other components in cranberry juice, including sugars and other organic acids.

Heat activation of Neosartorya and Talaromyces ascospores and enhancement by organic acids.

Neosartorya and Talaromyces are typical fungi capable of producing heat resistant ascospores responsible for the spoilage of processed fruit products. In this study, the heat activation rates of Neosartorya and Talaromyces ascospores were investigated in several suspending media at various heating temperatures. Ascospores were dispersed in pH 3.

Heat resistance of fungi isolated from frozen blueberries.

This study dealt with the isolation, characterization, and identification of the fungal microflora of frozen blueberries imported from Canada. The thermal inactivation rates of the rarely studied isolated heat-resistant molds, Devriesia spp. and Hamigera striata, in naturally and artificially contaminated blueberry slurries were also determined.