Review on Non-thermal Technologies for the Preservation of Fruit Juices  

作　　者：Erandya Jayawardena Mihiri Vanniarachchi Jagath Wansapala 

机构地区：[1]Department of Food Science and Technology,University of Sri Jayewardenepura,Gangodawila,Nugegoda 10250,Sri Lanka

出　　处：《Journal of Agricultural Science and Technology(B)》2019年第6期365-372,共8页农业科学与技术（B）

摘　　要：Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities.Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods.Non-thermal preservation technologies used in the liquid food industry include high-pressure processing(HPP),pulsed electric field(PEF),ultraviolet light(UV-C)and ultra-sonication(US).HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa.PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism.UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients.US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm2 to the breakdown of cells.According to scientific literature,those methods have been applied to fruit juices like orange,apple,pear,coconut water,etc.Most of the non-thermal methods achieved the Food and Drug Administration(FDA)requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices.Some of these methods have already been commercialized and others are still in a pilot scale.This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

关 键 词：Non-thermal pasteurization high-pressure process pulsed electric field UV-C light ULTRASOUND 

分 类 号：TG1[金属学及工艺—金属学]