a Department of Analytical Chemistry , University of Granada , Granada , Spain.
b Research and Development of Functional Food Centre (CIDAF), PTS Granada , Granada , Spain.
Crit Rev Food Sci Nutr. 2017 Feb 11;57(3):501-523. doi: 10.1080/10408398.2013.867828.
This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.
本文提供了对传统热处理方法的替代方案的概述，并对果汁加工文献进行了回顾，重点介绍了果汁生产中的三个关键操作，即微生物失活、酶失活和果汁得率提高，这些操作包括辐射处理（紫外线、高强度光脉冲、γ 射线辐射）、电处理（脉冲电场、射频电场、欧姆加热）、微波加热、超声波、高静压、惰性气体处理（超临界二氧化碳、臭氧处理）和闪蒸-真空膨胀。本文讨论的非热技术有可能满足行业和消费者的期望。然而，操作条件缺乏标准化阻碍了不同研究之间的比较，因此文献中存在歧义。为了使果汁行业取得进展，需要对放大、工艺设计和优化进行更详细的研究，以及对这些技术对果汁质量的影响进行研究，以便最大限度地发挥它们作为果汁加工替代非热技术的潜力。
