: Uses electromagnetic waves for rapid, volumetric heating, which can shorten processing times compared to standard heat exchangers. Strategic Industry Resources
: Employs sound waves to create cavitation, which disrupts microbial cells and helps in extracting juices from fruit pulps. Novel Thermal Techniques :
These methods are designed to inactivate microorganisms and enzymes without the "cooked" flavor or nutrient loss associated with standard pasteurization. Innovative Technologies in Beverage Processing
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:
: Strategies for utilizing by-products from the juice and non-alcoholic beverage sectors. : Uses electromagnetic waves for rapid, volumetric heating,
: Passes an electrical current directly through the beverage, generating heat internally and more uniformly than conventional methods.
: Uses extreme pressure (up to 600 MPa) to destroy bacteria and spoilage organisms. It is widely used for premium juices, vegetable blends, and "cold-pressed" products to preserve fresh taste and bioactive compounds like Vitamin C. For an in-depth technical guide, the book (2017),
: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks.