Thermal sterilization is a low-cost process to kill pathogens such as E. coli O157:H7, L. monocytogenes and S. Typhimurium that present in juice product. However, the conventional thermal processes are mostly having a problem with the lower quality of the product in which micronutrients are degraded when applying high temperature for a long period. The dynamic simulation was carried out for predicting temperature profile along the militube sterilizer and in the bottle, with considering kinetic inactivation of selected microorganism and oxidative enzymes, and also kinetic degradation of micronutrient. By introducing shock-heating by militube sterilizer, it decays the microorganism in short time, also resulting minimum degradation of important micronutrients. Oxidative enzymes that commonly present and involve in deterioration of juice quality such as peroxide and polyphenol oxide have shown inactivation effect after entering the bottle. Therefore, militube sterilizer has high potential to be applied for preserving useful micronutrients in fruit juice.
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