Review Article
Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices
Table 1
Thermal tolerance level of heat resistant moulds.
| Heat resistant moulds | Thermal tolerance level | References |
| Talaromyces flavus | 100°C for 5 to 12 minutes in many fruit syrups | [24] | Byssochlamys fulva | 86° to 88°C for 30 minutes | [24] | Paecilomyces variotii, Fusarium sp. | 95°C for 10–20 seconds | [90] |
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