Traditional sterilization methods, such as the common heat sterilization method, can kill some microorganisms, but the disadvantages are also very obvious. High temperature will cause a large amount of heat-sensitive nutrients in fruit and vegetable juice to be lost. Elements that are beneficial to the human body, such as vitamin C and vitamin B, are destroyed in large quantities at high temperatures, and the activity of antioxidant substances will also be reduced, greatly reducing the nutritional value of fruit and vegetable juice. At the same time, high temperature will also change the flavor and color of fruit and vegetable juice. The fresh fruity aroma is replaced by the "cooked" taste, and the color becomes dark, which seriously affects the consumer's tasting experience. Moreover, in order to achieve the purpose of long-term preservation, additives such as preservatives have to be added, which runs counter to the current consumer's pursuit of natural and healthy concepts.
Ultra-high pressure sterilization technology has brought about a disruptive change. It puts freshly squeezed fruit and vegetable juice in an ultra-high pressure environment of more than 100MPa under normal or low temperature conditions. Under such high pressure, key structures such as cell membranes, proteins and nucleic acids of microorganisms are destroyed, thereby achieving the effect of efficient sterilization. Because it does not rely on high temperature, ultra-high pressure sterilization technology can retain the nutrients in fruit and vegetable juice to the greatest extent. Studies have shown that the retention rate of nutrients such as vitamins, minerals and antioxidants in fruit and vegetable juice after ultra-high pressure sterilization is much higher than that of traditional heat sterilization.
Not only that, ultra-high pressure sterilization technology can also retain the natural flavor and bright color of fruit and vegetable juice in its original flavor. Consumers taste the purest fruit and vegetable flavor and see the bright color as freshly squeezed juice. More importantly, ultra-high pressure sterilization technology allows freshly squeezed fruit and vegetable juice to get rid of its dependence on additives and achieve long-term preservation. This not only meets consumers' demand for healthy drinks, but also makes freshly squeezed fruit and vegetable juice more competitive in the market. It can be foreseen that ultra-high pressure sterilization technology will surely bring about a revolution in the field of freshly squeezed fruit and vegetable juice and push the industry to new heights.
TAG: HPP Equipment,Ultra-high Pressure Accessories,Ultra-high Pressure Supercharger,Ultra-high Pressure Homogenizer