Figure 8
From: Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
Brix and pH values for untreated, thermal treated, HPCD treated and compression/decompression treated samples as a function of the storage time. The apple juice was thermally treated 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.