Pulp-Containing Juice Non-Thermal High-Pressure Sterilization
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Solution Overview
Problem
Existing methods for producing fruit and vegetable juices often result in nutrient loss, flavor reduction, and color degradation due to high-temperature sterilization, and may contain artificial additives that consumers avoid.
Innovation Solution
A method involving squeezing raw materials to obtain juice, followed by non-thermal high-pressure sterilization at 3,500 to 8,000 bar for 10 to 240 seconds, and then freezing the product at −25 to −45°C for 6 to 24 hours to maintain flavor, color, and nutrients without additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-temperature sterilization is used to ensure product safety, then microorganisms are effectively inactivated, but nutrient loss and flavor degradation occur
Solution Approach 1:
The patent changes the sterilization parameter from thermal (high temperature) to non-thermal (high pressure). By applying high pressure of 3,500 to 8,000 bar at temperatures not exceeding 45°C, the method achieves effective microorganism inactivation while avoiding the nutrient degradation and flavor loss associated with high-temperature treatment
Solution Approach 2:
The patent replaces the thermal sterilization system with a mechanical high-pressure system. Instead of using heat energy to kill microorganisms, the method uses mechanical pressure to physically disrupt microbial cell structures, thereby preserving the nutritional and sensory qualities of the juice
2Reliability
If high-temperature sterilization is applied, then product safety is improved, but flavor and color of raw materials deteriorate
Solution Approach 1:
The patent changes the sterilization parameter from thermal to non-thermal conditions. By using high pressure (3,500 to 8,000 bar) at low temperatures (not exceeding 45°C), the method achieves product safety while maintaining the original flavor and color characteristics of the fruit or vegetable materials
Solution Approach 2:
The patent converts the potential harm of high pressure (which could damage cellular structures) into a benefit by selectively disrupting microbial cell walls while leaving the nutritional and sensory components of the juice intact. The high pressure effectively kills microorganisms while preserving the desirable qualities of the product
3Stability of the object's composition
If artificial colorants are added to maintain color, then color stability is improved, but consumer acceptance decreases due to additive sensitivity
Solution Approach 1:
The patent enables the juice product to maintain its own color stability through non-thermal processing without requiring external additives. The high-pressure treatment preserves the natural pigments and color compounds in the juice, allowing the product to serve its own color preservation needs without artificial colorants
Solution Approach 2:
The patent removes artificial colorants from the product formulation entirely. By using non-thermal high-pressure sterilization, the method extracts the need for artificial additives, relying instead on the inherent color stability of the fruit or vegetable materials processed under controlled non-thermal conditions
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively inactivates microorganisms, preserves nutrients, and maintains the flavor and color of the juice, preventing layer separation and quality degradation, making it suitable for long-term storage and consumption.
Implementation Method 1
sterilizing the final product by non-thermal high pressure processing at a pressure of 3,500 to 8,000 bar for 10 to 240 seconds
Implementation Method 2
freezing the sterilized product at a temperature of −25 to −45° C. for 6 to 24 hours
Data Source
AI summary
The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.