Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison
| العنوان: | Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison |
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| المؤلفون: | Giuseppe Vignali, Mario Gozzi, Massimiliano Pelacci, Roberta Stefanini |
| المصدر: | Food and Bioprocess Technology. 15:1729-1747 |
| بيانات النشر: | Springer Science and Business Media LLC, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Process Chemistry and Technology, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science |
| الوصف: | This study will provide an overview and a description of the most promising alternatives to conventional thermal treatments for juice stabilization, as well as a review of the literature data on fruit and vegetable juice processing in terms of three key parameters in juice production, which are microbial reduction, enzyme inactivation, and nutrient-compound retention. The alternatives taken into consideration in this work can be divided, according to the action mechanism upon which these are based, in non-conventional thermal treatments, among which microwave heating (MWH) and ohmic heating (OH), and non-thermal treatments, among which electrical treatments, i.e., pulsed electric fields (PEF), high-pressure processing (HPP), radiation treatments such as ultraviolet light (UVL) and high-intensity pulsed light (PL), and sonication (HIUS) treatment, and inert-gas treatments, i.e., the pressure change technology (PCT) and supercritical carbon dioxide (SC-CO2) treatments. For each technology, a list of the main critical process parameters (CPP), advantages (PROS), and disadvantages (CONS) will be provided. In addition, for the non-thermal technologies, a summary of the most relevant published result of their application on fruit and vegetable juices will be presented. On top of that, a comparison of typical specific working energy costs for the main effective and considered technologies will be reported in terms of KJ per kilograms of processed product. |
| تدمد: | 1935-5149 1935-5130 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::ec17fabcf9c8b120d8ff28dbd6a15324 https://doi.org/10.1007/s11947-022-02772-w |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........ec17fabcf9c8b120d8ff28dbd6a15324 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 19355149 19355130 |
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