Three replicates were carried out to define the average temperature
profile of the process. Previously, the samples were preheated to 25 °C
to shorten and standardize the come-up time. Treated samples were
immediately cooled in ice-water until the puree reached 35 °C (for
15–20 s). Inactivation was studied at 50, 55 and 60 °C for 90–1200 s.