The physicochemical and microbiological stability of unpasteurized juice

Effect of Storage Time and Temperature on the Finished Fruit Juice Syrup

von Hajer Nebti

80 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

Monitoring the microbial load throughout the manufacturing process-from raw materials to the finished product-revealed that treated water and the process (the wall of the syrup storage tank) are the sources of the yeast and mold load as well as the total bacterial count, and that total coliforms were absent in all cases. Furthermore, the study of the physicochemical and microbiological stability of the finished syrup at different temperatures (10, 20, 25, 30°C) for 36 hours shows that the acidity, Brix, and pH values do not exceed the company's internal standards, although variations in these parameters were observed, and that the total bacterial count and yeast and mold counts increased, particularly in samples stored at 30°C. Finally, we determined the maximum number of total bacteria, as well as yeast and mold, in the finished syrup prior to pasteurization. We found that this number was higher than that found in the finished syrup stored at 10, 20, 25, and 30°C for 139, 136, 134, and 86 hours, respectively.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Landwirtschaft
• ISBN: 9786630495836
• Sprache: Englisch
• Erscheinungsdatum: 28.09.2026
• Größe: 220 x 150 mm
• Verlag: Our Knowledge Publishing