Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/20084
Title: High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics
Authors: Atuonwu, JC
Leadley, C
Bosman, A
Tassou, SA
Issue Date: 29-Nov-2019
Publisher: Wiley
Citation: Journal of Food Process Engineering, 2019, e13328
Abstract: © 2019 The Authors. Journal of Food Process Engineering published by Wiley Periodicals, Inc. In this work, we collect and compare product quality data (vitamin C and flavor compounds) for orange juice processed using conventional thermal and innovative (high pressure, microwave, and ohmic) technologies under commercially representative conditions. We also measure and compare their respective energy demands and associated costs. While significant efficiency gains are made due to electrification using the innovative technologies (especially the ohmic process), the high per-unit costs of grid electricity results in poorer processing economics relative to conventional gas-fired technologies. UK levelized cost of electricity (LCOE) data suggest that as the share of renewables in the electricity generation energy mix is increased, the innovative technologies will eventually become more economical, in addition to the significant greenhouse gas emission reductions per liter of product. No significant differences are observed in the quality attributes of the processed product across all the technologies. The innovative electricity-driven technologies are thus promising alternatives to conventional thermal pasteurization. Practical applications: Beverage processing by conventional thermal treatment is energy consuming and can adversely affect the sensory and nutritional quality attributes of the final product. Innovative, mild processing techniques such as high-pressure processing, microwave, and ohmic heating are increasingly gaining industry attention due to their potentials to significantly address these challenges. Actual uptake is still relatively low due to factors including risk aversion, process validation issues, and economics. This work compares these technologies with conventional thermal treatment in terms of critical product quality attributes (vitamin C and flavor compounds) and process energy economics under commercially representative processing conditions. The results of this study will be useful as a guide to food processors for implementing the innovative technologies and could lead to new product development and process optimization.
URI: https://bura.brunel.ac.uk/handle/2438/20084
DOI: https://doi.org/10.1111/jfpe.13328
ISSN: 0145-8876
1745-4530
Appears in Collections:Dept of Mechanical Aerospace and Civil Engineering Research Papers

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