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Putting the squeeze on orange juice: A case study on high pressure processed orange juice |
C. M. STEWART1, L. E. Szabo1, and J. Sellahewa2. (1) Food Safety & Quality, CSIRO/Food Science Australia, 16 Julius Ave., Riverside Corporate Park / Delhi Rd., North Ryde, NSW 2113, Australia, (2) Supply Chain Innovation, CSIRO/Food Science Australia Traditional thermal processing methods used to render food safe cause detrimental changes in the texture, flavour, colour and nutrient value of foods, which is in conflict with strong consumer trends seeking high quality, fresh tasting, convenient, nutritious foods with no chemical preservatives - but which are, of course, still safe. High pressure processing (HPP) provides a means for addressing this conflict as it can minimize or eliminate thermal processing and/or chemical preservatives while still ensuring safety. For these reasons there has been growing research and commercial developments in non-thermal techniques such as HPP. Orange juice is the most predominant juice manufactured by the beverage processing industry worldwide with a share of about 50% of the total fruit juice market. While concentrated orange juice is attractive due to the ability to store and ship this juice in an economical manner, recent emphasis by consumers on fresh, natural and unmodified foods has seen the demand of fresh orange juice increase, particularly in developed countries. In 2001, a multidisciplinary project was initiated by Food Science Australia to study the sensory, safety, quality, storage and cost issues associated with processing Australian orange juice products using HPP. The effect of HPP on the refrigerated storage-life of orange juices was compared with untreated and heat-pasteurized juices. Pressure treatment for 1 minute at 600 MPa extended the refrigerated shelf life to at least 2 months even when the product was temperature abused. Sensory characteristics were comparable to untreated juice throughout the storage time. Additionally, a predictive model was developed to allow for the determination of combinations of pressure and time that would give at least a 5-log10 reduction in Salmonella and therefore may satisfy the requirements of the FDA’s final rule “Hazard Analysis and Critical Control Point (HAACP); Procedures for the Safe and Sanitary Processing and Importing of Juice”.
Session 32, Refreshing the fresh concept
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