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Preservation of fruits, vegetables and juices by high hydrostatic pressures

[In Polish. / En polonais.]

Author(s) : KLOCZKO I., RADOMSKI M.

Type of article: Article

Summary

Experiments on preservation of some fruits, vegetables, and carrot and apple juices at high hydrostatic pressures ranging 300-370 megapascals have shown that the method is applicable for preservation of natural juices. The stability of cold-stored juices was several times higher than that of controls. The pressurization reduced the content of bacteria in the juice considerably and had no negative effect on vitamin C content. Ultra-high pressure treatment of fresh fruits and vegetables did not improve their stability.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1997-0371
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 50 - n. 3
  • Publication date: 1996/03
  • Document available for consultation in the library of the IIR headquarters only.

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