High‐pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics

Abstract

Abstract 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.