Ultra-high-pressure method of inactivation of microorganisms in juice products

摘要

(57) does not require the [summary] pasteurization, I discloses a process for the production of a juice with a shelf life has been extended. By using the (UHP) ultra-high pressure, the method to inactivate microorganisms associated with the juice. Features of the preferred fresh juice of many, for example, juice resulting product retains the features that can reduce or destroy the taste, nutrition, such as color and texture, by pasteurization or thermal processing.