Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

This study was intended to develop fresher and more stable carrot juice, which is not available on the market now. Acid blanching for a proper time was proved as an effective process in preventing juice serum isolation phenomenon of HPP juice, which is more likely to be accepted by consumers. HPP-treated juice had an advantage in nutritional and organoleptic properties than HTST-treated juice. This study provided a comprehensive technical support for novel application of HPP in carrot juice processing.