In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.
Ohio State University’s (OSU) will be hosting an open house on Ultra Shear Technology (UST™) for liquid foods processing on Thursday, December 8, 2022 from 9 A.M.–4 P.M.
