These methods are designed to inactivate microorganisms and enzymes without the "cooked" flavor or nutrient loss associated with standard pasteurization.
: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks. Innovative Technologies in Beverage Processing
: Retention of phytochemicals and antioxidants during extraction. These methods are designed to inactivate microorganisms and
: Applies short, high-voltage pulses to liquid foods. This process creates pores in microbial cell membranes (electroporation), effectively killing pathogens at lower temperatures than traditional methods. : Applies short, high-voltage pulses to liquid foods
Innovative technologies in beverage processing focus on replacing or enhancing traditional thermal methods to improve shelf life while maintaining the nutritional and sensory quality of drinks. These advancements are categorized into non-thermal and novel thermal techniques. Core Processing Technologies
: Employs sound waves to create cavitation, which disrupts microbial cells and helps in extracting juices from fruit pulps. Novel Thermal Techniques :