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 : Innovative Technologies in Beverage Processing
: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks. Novel Thermal Techniques : : Specific guidance for
: Uses electromagnetic waves for rapid, volumetric heating, which can shorten processing times compared to standard heat exchangers. Strategic Industry Resources This process creates pores in microbial cell membranes
: 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.
For an in-depth technical guide, the book (2017), edited by Ingrid Aguilo-Aguayo and Lucia Plaza, is a definitive resource in the IFST Advances in Food Science series . It covers:
: Passes an electrical current directly through the beverage, generating heat internally and more uniformly than conventional methods.
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 :
: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks.
: Uses electromagnetic waves for rapid, volumetric heating, which can shorten processing times compared to standard heat exchangers. Strategic Industry Resources
: 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.
For an in-depth technical guide, the book (2017), edited by Ingrid Aguilo-Aguayo and Lucia Plaza, is a definitive resource in the IFST Advances in Food Science series . It covers:
: Passes an electrical current directly through the beverage, generating heat internally and more uniformly than conventional methods.
