Page 48 - FoodFocusThailand No.172 July 2020

BEV TREND & TECH SUPPLEMENT Edition

In addition, a high pressure also dismantles the enzymes which cause a food
spoilage. This is considered a non-thermal processing that extends the shelf-
life of food, and preserves a higher food quality .
[4]
The equipment components to create a high pressure system consist of a
high pressure pump, an amplifier, an intermediary of mechanical energy, and
a high pressure tank. The process starts with a food preparation. Then, contain
food in an aseptic package to enter in the vessel. The vessel is later delivered
into a pressurized chamber. Water is then added as a good intermediary to
carry a mechanical energy to destroy the microbials, and water can be easily
Currently, membrane restored back when the pressure returns to normal. At the end of high pressure
application, the vessel of products can be reinstated at the normal pressure.
technology is the most Currently, High Pressure Processing can be used in the beverage industry.
However, due to a high cost of production, the expense of HPP production is
appropriate technology about 5-6 folded higher than thermal processing. Thus, it is not yet popular in
for the beverage industry local market due to an economic unviable at the moment.

UV-C Pasteurization UV ray has a special property to inhibit the growth
due to the best economic 3of pathogenic microbes, and microbial spoilage. It also has an attribute to
advantage, and the diminish a chemical reaction, and to slow any bio-synthesis activity that affects
to food quality. The advantage of UV process at 2.03-48.12 kJ/L can deliver a
high-volume capacity similar microbial destructive power as of the thermal processing at 90 C within
o
[5]
production. 2 minutes at a lesser pasteurized cost of 200-300%. Currently, UV rays are
commonly used in a ready-to-drink fruit juice, and a cider vinegar production.
Required a lower temperature (less than 60 C), UV pasteurization maintains
o
the chemical and physical properties of fruit juice well. At present, the use of
UV rays for fruit juice pasteurization is very popular. For instance, the cider
vinegar products from fruit juices are popular among the customers in Japan,
European countries, and also the United States. By safeguarding all nutrition
and biological substances, UV pasteurization is the great low temperature
process suitable for beverage industry application .
[6]
Membrane Technology Membrane technology is used in a product
4development and a fruit juice production with processes of ultrafiltration
(UF) and microfiltration (MF). Membrane technology of fruit juices and beverage
products mainly intends to clarify the liquid by separating large molecules like
starch and fiber, as well as reducing microbial population. The output is a
permeate of a fine liquid as sterilized product. The microbial filtering process
is done without any heat to apply, so this membrane technology has been
called as Cold Sterilization. The product therefore contains a full flavor and
taste as of a fresh fruit. Currently, membrane technology is the most popular
compared to 3 above technologies because of the lowest cost of production.
This is the most appropriate technology for the beverage industry due to the
best economic advantage, and the high-volume capacity production .
[7]

เอกสารอ้างอิง/References
[1] https://www.bangkokbiznews.com/news/detail/835566
[2] https://www.prachachat.net/columns/news-268743
[3] Yashwan, K., Krishna, K.P. and Vivek, K. (2015). Pulsed electric field processing in food
technology. International Journal of Engineering Studies and Technical Approach, 1(2), 6-17.
[4] Da-Wen, S. (2014). High Pressure Processing: An overview. 2nd ed. Irion emerging
technologies for food processing. Academic press is an imprint of Elsevies. London
NW1 7BY, UK.
[5] Pala, C.U. and Toklucu, A.K. (2011). Effect of UV-C light on anthocyanin content and other
quality parameters of pomegranate juice. Journal of Food Composition and Analysis. 24:
790-795.
[6] กิิติิพงศ์์ อััศ์ติรกิุล. 2557. รังสีียููวีี: เทคโนโลยูีใหม่่สีำ�หรับอัุติสี�หกิรรม่นำ��ผลไม่้.
วี�รสี�รเทคโนโลยูีกิ�รอั�ห�ร ม่ห�วีิทยู�ลัยูสียู�ม่ ปีีที� 10 ฉบับที� 1 (ติุล�คม่ 2557-กิันยู�ยูน 2558):
51-62.
[7] ฤทธิิชััยู อััศ์วีร�ชัันยู์. 2561. กิ�รแปีรรูปีด้้วียูควี�ม่ร้อันและไม่่ใชั้ควี�ม่ร้อันด้้วียูเทคโนโลยูีสีม่ัยูใหม่่.
พิม่พ์ครั�งที� 2. สีำ�นักิง�นบริห�รและพัฒน�วีิชั�กิ�ร (ง�นสีำ�นักิพิม่พ์). 330 หน้�

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