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Description

The main focus of this paper is to review the pasteurization methods that can be applied to the needs of the apple industry and to recommend further research. In addition to the review of methods, we conducted a sensory evaluation of cider to evaluate the acceptability of various pasteurized samples. This review of potential methods for product treatment will serve as an informative study with recommendations for future processing. Although not an exhaustive survey, conventional methods and the most promising new techniques are discussed.

Document Type

Article

ISSN

1070–1494

Volume

847

Publication Date

2-1998

Publisher

Maine Agricultural and Forest Experiment Station

City

Orono

Keywords

apple cider, pasteurization

Disciplines

Food Microbiology | Food Processing