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]