High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.

Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality.

Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation.

Despite the commercial success of high pressure processing (HPP) in the juice industry, some regulatory agencies still require process validation. However, there is a lack of consensus on various aspects regarding validation protocols, including the selection of representative strains to be used in challenge tests. This study characterized the variable response of Escherichia coli O157:H7 (34 strains), Listeria monocytogenes (44 strains) and Salmonella enterica (45 strains) to HPP, and identified potential candidates to use in process validation.

Hygroscopic properties and glass transition of dehydrated mango, apple and banana.

An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content ( ) and their glass transition temperature ( ) matches the storage temperature. Models for sorption isotherms and onset values for dry mango, apple, and banana were used to estimate values at 25 and 32 °C. All models yielded  > 0.

Inactivation model and risk-analysis design for apple juice processing by high-pressure CO.

Sigmoidal microbial survival curves are observed in high-pressure carbon dioxide (HPCD) pasteurization treatments. The objectives of this study were to use the Gompertz primary model to describe the inactivation in apple juice of the pathogen CGMCC1.90 and to apply probabilistic engineering to select HPCD treatments meeting at least 5 log reductions ( ≥ 5) at 95% confidence.

A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental Validation.

A recently proposed Gompertz model (GMPZ) approach describing microbial inactivation kinetics by high-pressure processing (HPP) incorporated the initial microbial load (N ) and lower microbial quantification limit (N ), and simplified the dynamic effects of come-up time (CUT). The inactivation of Listeria innocua in milk by HPP treatments at 300, 400, 500, and 600 MPa and pressure holding times (t ) ≤10 min was determined experimentally to validate this model approach. Models based on exponential, logistic-exponential, and inverse functions were evaluated to describe the effect of pressure on the lag time (λ) and maximum inactivation rate (μ ), whereas the asymptote difference (A) was fixed as A = log (N /N ).