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