Design and operation of an instrumented experimental device for the prediction of nutritional quality degradation and microorganism inactivation in processed fruits and vegetables. The objective of this project is to understand the physico-chemical behavior of vitamin C during the appertization process thanks to the use of a new tool, the Mastia® thermoresistometer. This laboratory tool allows studies to be carried out at temperatures above 100°C, i.e. under appertization conditions.
