date:Dec 22, 2015
ajor heat-sensitive constituents among them, vitamin C is the least resistive to heat. It is more prominent in case of non-citrus beverage. The degradation reactions like oxidation, non-enzymatic reaction, pigment destruction and condensation are responsible to exploit the nutrient content in the beverage. Todays consumer demand for minimally processed fruit products and natural fruit products tend to think of alternative thermal processing.
High Pressure Processing (HPP), a relatively new conc