Blueberry purée was developed using hydrodynamic cavitation technology. The product was made from entire blueberries without adding any food additives. In this study, microbial reduction following each processing stage (at the industry setting) and after product pasteurization at 86, 88, 90, 92, 94, and 96 °C was investigated. Microbial quality including total plate counts, yeast and molds, and heat-resistant molds counts was determined. Shelf life of pasteurized products stored for up to 24 weeks at room temperature were assessed for microbial quality, soluble solids (°Brix), titratable acidity (citric acid %), pH, viscosity (cP) and flow rate (cm/30 s). Our results indicated that heat-resistant molds, initially present in frozen blueberries with counts at 2.03 log CFU/200g, were totally inactivated at 94 to 96 °C with 1 to 2 min holding time. Shelf life study showed that no product spoilage was caused by bacteria, yeasts and heat-resistant molds along with non-significant changes of textural characteristics. This study provided useful information for the food industry to develop variety of fruit purée products with no wastes of fruit materials. PRACTICAL APPLICATION This study provides useful information for the food industry to develop safe liquid food products using cavitation technology without wasting any raw materials.

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使用空化技术开发的蓝莓果泥的微生物质量和保质期

蓝莓果泥是使用流体动力空化技术开发的。该产品由整个蓝莓制成，不添加任何食品添加剂。在本研究中，研究了每个加工阶段（在工业环境中）和产品在 86、88、90、92、94 和 96 °C 下巴氏杀菌后的微生物减少情况。确定了微生物质量，包括总菌落数、酵母菌和霉菌数以及耐热霉菌数。在室温下储存长达 24 周的巴氏杀菌产品的保质期评估微生物质量、可溶性固体 (°Brix)、可滴定酸度 (柠檬酸 %)、pH、粘度 (cP) 和流速 (cm/30 s) . 我们的结果表明，最初存在于冷冻蓝莓中的耐热霉菌，计数为 2.03 log CFU/200g，在 94 至 96 °C 和 1 至 2 分钟的保温时间下完全灭活。保质期研究表明，细菌、酵母菌和耐热霉菌不会导致产品变质，并且质地特征没有显着变化。这项研究为食品工业提供了有用的信息，以开发各种不浪费水果材料的果泥产品。实际应用 本研究为食品工业提供了有用的信息，可以利用空化技术开发安全的液体食品，而不会浪费任何原材料。