Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production

Jianing Liu, Jinfeng Bi*, Xuan Liu, Dazhi Liu, Ruud Verkerk, Matthijs Dekker, Jian Lyu, Xinye Wu

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The present work optimized high-pressure homogenization (HPH) parameters for not-from-concentrate combined peach and carrot juices, based on a two-step comprehensive model using factor analysis and analytic hierarchy process methods. Treating combined juice with pressures over 200 MPa retained more amounts of the bioactive compounds (carotenoids and polyphenols) than non-homogenization. Nutrition-oriented optimization, with higher judgement weight on nutritional properties, and sense-oriented optimization, with higher weight on sensory properties, were set up. Combined juice (250 MPa, 1 pass and 25 °C) had the best quality, based on the nutrition- and sense-oriented models. Back propagation neural network (BPNN) models could predict antioxidant capacities of the combined juice with greater accuracy compared with stepwise linear regression. The relative errors of BPNN prediction model were ≤ 5%.

Original languageEnglish
Article number131058
JournalFood Chemistry
Volume370
DOIs
Publication statusPublished - 15 Feb 2022

Keywords

  • Back propagation neural network
  • Comprehensive quality
  • High-pressure homogenization
  • Not-from-concentrate (NFC) combined peach and carrot juice
  • Sustainable production

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