34-4 |
Challenges and opportunities concerning commercialization of high pressure processing of orange juice |
S. PALANIAPPAN, Minute Maid Co., 2000 St. James Pl., PO Box 2079, Houston, TX 77252-2079 High pressure processing (HPP) of orange juice minimizes the quality degradation during the treatment resulting in a high quality end product. The results comparing the nutritional and sensory quality of high pressure processed juice against fresh and thermally processed juices will be presented. Consumer, producer, and the regulatory views regarding “fresh” and the use of HPP for obtaining the “fresh” claim will be discussed briefly. The microbiological results achieved during high pressure treatment will also be discussed. In addition, some of the results from the commercial evaluation of a semi-continuous HPP system will be presented. The key parameters evaluated include the hygiene capabilities and the mechanical performance of the HPP system. A brief discussion on the technical and commercial issues leading to the introduction of high pressure processed orange juice in the market will also be presented
Session 34, Applications of high pressure processing technology in the food industry: Case study
|