Từ khóa
Áp suất cao (HPP)
xung điện trường (PEF)
tia cực tím (UV)
Sóng siêu âm (US)
Nước quả
Cách trích dẫn
Tóm tắt
Nước rau quả có nguồn gốc từ tự nhiên, có lợi cho sức khoẻ, đảm bảo an toàn và bảo quản được trong thời gian dài là vấn đề mà các nhà sản xuất và người tiêu dùng quan tâm. Các kỹ thuật thanh trùng dùng nhiệt (TP) và không dùng nhiệt được áp dụng để bất hoạt vi sinh vật và enzyme nhằm đảm bảo chất lượng nước rau quả. Phương pháp thanh trùng nhiệt giúp loại bỏ vi sinh vật hiệu quả nhưng làm giảm hàm lượng vitamin, các hợp chất có hoạt tính sinh học, thay đổi mùi vị và màu sắc tự nhiên của nước rau quả. Công nghệ khử trùng không dùng nhiệt được sử dụng trong sản xuất nước rau quả gồm có khử trùng áp suất cao (HPP), điện trường xung (PEF), tia cực tím (UV-C) và sóng siêu âm (US). Các phương pháp này tiến hành ở nhiệt độ thường và thời gian xử lý ngắn, do đó bảo tồn được các thành phần dinh dưỡng, cũng như màu sắc và mùi vị của nước rau quả. Bài báo cung cấp thông tin tổng thể về các phương pháp thanh trùng, ưu nhược điểm của từng phương pháp thanh trùng đến chất lượng của nước rau quả.
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