Zeitschrift für Lebensmittel : Mikrobiologie, Sicherheit und Hygiene
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Einfluss der thermischen und nicht-thermischen Pasteurisierung auf die mikrobielle Inaktivierung von Fruchtsaft: Übersicht

Belbahi Amine, Amir Nadir, Kernou Ourdia Nouara, Amir Tahi Akila , Kerdouche Kamelia, Kaanin Boudraa Ghania, Bedjaoui Kenza, Guemouni Sara, Djerroud Mohellebi Naima, Debbou Iouknane Nedjima, Boulekbache Lila, Madani Khodir

Because of their exceptional qualities and high nutritional content, fruit and vegetable juices are an indispensable component of a healthy diet. The juices must first go through the process of pasteurization, which is the fundamental step in ensuring their quality, safety, and longevity. Although heat pasteurization is the most frequent approach for rendering bacteria inactive, it results in a number of unwanted side effects that contribute to a decline in the juice's overall quality. As a result, a number of non-thermal techniques of pasteurization have been devised, each of which assures the juice's safety while causing very minimal modifications to the juice's qualities. Yet, the high cost of installation and operation presented by these systems is the primary barrier that prevents their widespread use in industrial settings. Methods of non-thermal pasteurization, such as membrane filtration, pulsed electric field, ultraviolet, and sonication treatments, are discussed in this article. Other non-thermal pasteurization techniques are also discussed.