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Volume 30 Issue 1
Apr 2016
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Chinese Journal of High Pressure Physics  > 2016  >  30(1): 78-88.
ZHOU Lin-Yan, GUAN Yun-Jing, BI Jin-Feng, LIU Xuan, LI Shu-Rong. Progress in Application of Ultra-High Pressure Homogenization in Not-From-Concentrate Juice Processing[J]. Chinese Journal of High Pressure Physics, 2016, 30(1): 78-88. doi: 10.11858/gywlxb.2016.01.012
Citation: ZHOU Lin-Yan, GUAN Yun-Jing, BI Jin-Feng, LIU Xuan, LI Shu-Rong. Progress in Application of Ultra-High Pressure Homogenization in Not-From-Concentrate Juice Processing[J]. Chinese Journal of High Pressure Physics, 2016, 30(1): 78-88. doi: 10.11858/gywlxb.2016.01.012
shu

Progress in Application of Ultra-High Pressure Homogenization in Not-From-Concentrate Juice Processing

doi: 10.11858/gywlxb.2016.01.012
  • 1.

    Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China

  • 2.

    Beijing Vocational College of Agriculture, Beijing 102442, China

  • Received Date: 09 Oct 2014
  • Rev Recd Date: 30 Dec 2014
    Abstract
  • Fresh fruit and vegetable juice called not-from-concentrate (NFC) juice is rich in vitamin C, polyphenols and other active substances.Ultra-high pressure homogenization (UHPH) technique (that may reach up to 400MPa), a newly developed non-thermal processing technique based on the traditional homogenization method, can effectively inactivate microorganism and enzyme at room or lower temperature, and significantly preserve the original quality of the fruit and vegetable juice processed.In the present work we reviewed the latest developments in the study of the effects of UHPH on the quality and inactivation of microorganisms and enzymes of NFC juice and discussed the prospect of UHPH in NFC juice.

     

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