2.3.2. Conventional thermal pasteurization
Conventional thermal pasteurization (CTP)was applied in a circulating
thermostatic water bath (Precisterm, Selecta, Spain). After the kiwifruit
had been triturated, 20 g of puree was placed in TDT stainless steel
tubes (13 mm inner diameter and 15 cm length) and closed with a
screw stopper (Rodrigo, van Loey, & Hendrickx, 2007; Sampedro,
Geveke, Fan, & Zhang, 2009). A thermocouple which was connected to
a data logger was inserted through the sealed screw top in order to record
the time–temperature history of the sample during the treatment