High hydrostatic pressure in food preservation: an approach to the processing of juice

• Autor(a) principal: Rodrigues, Fernando Morais; Professor do Instituto Federal do Tocantins (IFTO).
• Data de Publicação: 2014
• Outros Autores: Rodrigues, Liliane Garcia da Silva Morais; Professora do Instituto Federal do Tocantins (IFTO), Mendonça, Carla Rosane Barboza, Oliveira, Elisa Maria de; Universidade Federal do Tocantins, UFT, Sales, Victor Hugo Gomes; Instituto Federal do Amapá (Ifap)
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/7
• topic: Food preservation; non-thermal process; unconventional technology; isostatic methods; Ciência e Tecnologia de Alimentos; Métodos de Conservação de Alimentos; Conservação de alimentos; Processo não térmico; Tecnologia não convencional; Métodos isostáticos

Brazil is a major producer of fruit in the world and the consumption of these in the form of juice has shown increasing. Consumers are increasingly concerned about healthy eating and fruit juice can be a great ally for a diet with this characteristic. In order to meet the expectations of consumers, more demanding regarding the quality of the products they purchase, non-thermal technologies have been developed, such as the High Hydrostatic Pressure (APH). This work consisted of a literature review on the use of innovative technology to high hydrostatic pressure, focusing on its application in juice processing. It was found that APH has proved a promising technology, especially because it appears effective in the conservation and maintenance of sensory and nutritional characteristics of the product. The investment and operating costs associated with this technology are the most responsible for limiting its use, however, technological development and encouragement of consumers willing to purchase higher quality products point to its main application.