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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
Rights and Access Note
Rights assessment remains the responsibility of the researcher. No known restrictions on publication
Volume
847
Publication Date
2-1998
Publisher
Maine Agricultural and Forest Experiment Station
City
Orono
Keywords
apple cider, pasteurization
Disciplines
Food Microbiology | Food Processing
Recommended Citation
Garland, M.P., and D.W. Donahue. 1998. Review of potential pasteurization methods for apple cider.
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