Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
| Autor: | Jesús Lozano-Sánchez, Cecilia Jiménez-Sánchez, Alberto Fernández-Gutiérrez, Antonio Segura-Carretero |
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| Rok vydání: | 2016 |
| Předmět: |
Hot Temperature
Materials science Food Handling Hydrostatic pressure Food Contamination Process design Industrial and Manufacturing Engineering 0404 agricultural biotechnology Electricity Food Preservation Thermal Hydrostatic Pressure Ultrasonics Microwaves Inert gas Process engineering Microbial Viability Supercritical carbon dioxide business.industry 04 agricultural and veterinary sciences General Medicine 040401 food science Microbial inactivation Fruit and Vegetable Juices Food Irradiation Food Microbiology Fruit juice Joule heating business Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 57:501-523 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2013.867828 |
| Popis: | This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing. |
| Databáze: | OpenAIRE |
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