Abstract
Abstract The effect of high pressure carbon dioxide (HPCD) on the quality of carrot juice was investigated. The L-value of HPCD-treated juices increased significantly (P Industrial relevance Carrot juice is one of the most popular vegetable juices, but it requires severe heat treatment for protection from spoilage due to a higher pH, its heat-sensitive quality is inevitably destructed. In this study, HPCD can avoid the drawbacks of the heat treatment as a novel non-thermal pasteurization, available data are provided for the application and evaluation of HPCD in the juice industry.
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