Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

Ultra-high-pressure homogenization (UHPH) is a technology for continuous treatment of fluid food products and can be applied to avoid thermal treatment of fruit juices. Treatment of fresh apple juice at homogenization pressures from 100 to 300 MPa and inlet temperatures of 4 °C or 20 °C caused impor...

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Bibliographic Details
Published in:High pressure research 2009-03, Vol.29 (1), p.52-56
Main Authors: Saldo, J., Suárez-Jacobo, Á., Gervilla, R., Guamis, B., Roig-Sagués, A. X.
Format: Article
Language:English
Subjects:
apple juice
browning index
color
high pressure homogenization
HMF
sensory characteristics
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Summary:Ultra-high-pressure homogenization (UHPH) is a technology for continuous treatment of fluid food products and can be applied to avoid thermal treatment of fruit juices. Treatment of fresh apple juice at homogenization pressures from 100 to 300 MPa and inlet temperatures of 4 °C or 20 °C caused important decreases in microbial counts when treatment pressure reached at least 200 MPa. After the treatment, counts were
ISSN:0895-7959
1477-2299
DOI:10.1080/08957950802715112