Ultra High Pressure Homogenization Method of Unpasteurized Juice

摘要

Homogenize freshly squeezed single-strength citrus juices or other types of juice at very high pressures of about 15,000 psi. Surprisingly, the ultrahigh pressure homogenized juice exhibits extended shelf life and reduced microbial activity compared to the homogenized juice under normal pressure. Although the Pasteurization step was not performed, the microbial activity present in the juice is significantly reduced. Single-strength juices processed in this way retain good flavor and taste for 40 days at storage temperatures below 40 ° F, whereas untreated juices have less than half the shelf life.