Figure 7
From: Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
'L*', 'a*' and 'b*' values for untreated, thermally treated, HPCD treated and compression/decompression treated samples as a function of the storage time. The apple juice was treated with heat at 85°C for 60 minutes, with a batch HPCD at 16.0 MPa, 60°C for 50 minutes and with six compression and decompression cycles at 13.0 MPa, 35°C for 10 minutes each.