Home > News > Content

Processing Technology And Trend Of NFC Fruit And Vegetable Juice

Mar 19, 2018

Processing technology and trend of NFC fruit and vegetable juice

The products of fruit and vegetable juice industry in China mainly rely on Juices from concentrate (FC). There are such problems as over processing, high temperature sterilization and deterioration, new product development lag, fruit and vegetable juice adulteration and other issues, which has restricted the healthy development of the industry, and there has been no increase in sales volume for many years. From the change of global fruit and vegetable juice market, fruit and vegetable juice is undergoing transformation and upgrading. Juices not from concentrate (NFC) has become the main type of fruit and vegetable juice, and the new processing technology represented by ultra-high pressure technology has promoted the upgrading of fruit and vegetable juice industry. The current situation of fruit and vegetable juice processing and the application status of ultra-high pressure technology at home and abroad were analyzed. A new technology of "super high pressure plus" for fruit and vegetable juice was developed based on ultra-high pressure technology. The sterilization effect and quality change of the super high pressure processing fruit vegetable juice were studied.

        

                                    Research progress


College of food science and nutrition engineering, China Agricultural University

A professor and vice president


Professor Liao Xiaojun, vice president of China Agricultural University Institute of food, enjoy special government allowances, CCCCP million plan technological innovation leading talents, the Ministry of education of talents in the new century, agricultural scientific research outstanding talents, director and director, Key Laboratory of the Ministry of agriculture food fruit and vegetable processing of non thermal processing of the Key Laboratory of Beijing City, the first session of the committee, the national food safety standards review director of the committee, the Ministry of agriculture vegetable processing Specialized Committee national vegetable industry experts, Chinese post processing technology system of food science and Technology Institute of food non thermal processing technology branch Director-General, International Food Engineering Association executive Committee, the United States Food Institute of food non thermal processing executive branch. As the editorial board of Food Engineering Review and Innovative FoodSciences and Emerging Technologies.

It has won the two prize of national science and technology progress 2, provincial and ministerial level first prize, 1 and two awards, and has won the outstanding contribution award and innovation award of China Food Science and Technology Association successively. The national science and technology support program of 12th Five-Year and the chief expert of the Ministry of agriculture's public welfare industry have hosted more than 20 items such as the 12th Five-Year 863 plan and the National Natural Science Foundation. More than 130 papers have been published in SCI, which has been cited for more than 4000 times. For 2014-2017 consecutive years, Ace has been selected as a highly cited scholar in agricultural and Biological Sciences in China for four years.