Developing markets, such as Asia Pacific and Latin America, show an increased demand for juice products. In developed regions, the traditional juice market growth has slowed, but demand for cold-pressed or luxury juices is taking off.
The rapid decompression of carbon dioxide from a pressure of 500lbs/in2 to ambient pressure. This is milder and lower pressure than HPP. Current limitations are low solubility in strong polar substances and poor selectively of some solutes.
Biologically active peptides that inhibit the growth of spoilage or pathogenic bacteria. Current limitations with the range of bacteria they can inhibit.
Uses hydrostatic pressures to inactivate micro-organisms with minimal heating. Current limitations are high capital costs and low throughput.
Pulsed white light inactivates vegetative cells and spores on the surfaces of foods. Current limitations are in fluid foods where the micro-organisms are located far from the UV source and don’t receive photon contact because the fluid layer absorbs it.
High Voltage pulses reduce micro-organisms. PEF is limited to the types and viscosity of foods. Liquid foods with small particles and the presence of bubbles diminish efficacy.
Ozone (O3) applied to food is highly reactive and causes deactivation of micro-organisms. Current limitations are significant loss of color pigment, and high oxidization potential that degrades organic compounds.
Enzymes are purified from microbial cells then added to foods. Current limitations are the cost of the enzymes, and in some products they must be inactivated or removed after processing.
Solutions that focus on high-throughput. Commercial sized DPCD equipment with continuous operations is desired.
New bacteriocins and antimicrobial ingredients that are considered GRAS and can reduce micro-organism load and be accepted by consumers.
Invention solutions that allow for continuous, high volume HPP rather than batch or semi-continuous as well as those that combining HPP with other technologies (DPCD, Ultrasound, PEF or PL or UV).
Technologies that thin or aerosolize the liquid to the extent that light can penetrate all the liquid or solutions that incorporate light during pre or post processing to augment pasteurization.
Solutions that resolve current limitations and include applications for liquid foods and those with small particles. Inventions for continuous, large capacity PEF equipment are desired.
Because this technology has a tendency to destroy juices, it can’t be used during the processing stage. However during pre-processing, it has little effect on whole fruits and vegetables while reducing micro-organisms. Solutions that improve or integrate this with other technologies would be considered.
New enzymes that are considered GRAS and can reduce micro-organism load and be accepted by consumers.
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