Data for: High pressure processing of heat and pressure resistant fungi as affected by pH, water activity, sulfites, and dimethyl dicarbonate in a diluted apple juice concentrate

Published: 21-08-2020| Version 1 | DOI: 10.17632/jffzhxmdmm.1
Contributor:
Olga Padilla-Zakour

Description

Data set includes microbial counts before and after High Pressure Processing (HPP) of diluted apple juice concentrate inoculated with A. fischeri, P. niveus and A. pseudoglaucus. Variables include water activity (0.94-1.0), pH (3.5, 4.6, 7.0), 8 ppm sulfite, 250 ppm dimethyl dicarbonate. HPP tested conditions were 450 MPa for 1.5 min and 600 MPa for 15 min. Changes in microbial counts over 6 months storage at refrigerated and ambient temperatures are also included.

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