Effect of ultra high pressure treatment on fruit quality in carrot pulp beverage

Carrot pulp beverage, which is made from carrot pulp and water, and processed with other food accessories (other fruit pulp), has a wide market prospect with its unique flavor and taste. At present, carrot juice products use traditional thermal processing methods. However, thermal processing can result in changes in the chemical composition of the product, affecting the bioavailability of the ingredients and leading to the loss of nutrients such as vitamin C , carotenoids and polyphenols.

Food ultra-high pressure technology, also known as static high pressure technology, is an effective alternative to traditional thermal processing technology, providing high pressure ( 100 to 1000 MPa ) and certain temperature conditions (from 0 ° C to 100 ° C ) for packaging products . And stable for a certain period of time. This technology can effectively kill pathogenic bacteria and microorganisms that cause fruit and vegetable spoilage, inhibit enzyme activity control products to minimize the loss of nutrients, and protect the sensory quality of products.

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