Thesis Abstract

Abstract
The demand for fresh fruit juices has been on the rise due to increasing consumer awareness of healthy dietary choices. However, the short shelf life of fresh fruit juices poses a challenge for producers and consumers alike. High-pressure processing (HPP) has emerged as a promising technology for extending the shelf life of perishable food products, including fresh fruit juices. This thesis investigates the use of HPP in extending the shelf life of fresh fruit juices and explores its effectiveness in maintaining product quality and safety. Chapter One provides an introduction to the research topic, highlighting the background of the study, the problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter Two presents a comprehensive analysis of existing studies on HPP technology, its applications in the food industry, and its potential benefits for extending the shelf life of fresh fruit juices. Chapter Three outlines the research methodology employed in this study, including the selection of fruit juices, HPP parameters, experimental design, sample preparation, and data analysis methods. The discussion of findings in Chapter Four presents the results of the experiments conducted to evaluate the impact of HPP on the shelf life of fresh fruit juices, including changes in microbial load, sensory attributes, and nutritional quality. The conclusion and summary in Chapter Five provide a comprehensive overview of the research findings, discussing the effectiveness of HPP in extending the shelf life of fresh fruit juices and its implications for the food industry. This thesis contributes to the existing body of knowledge on food preservation technologies and offers practical insights for producers seeking to enhance the quality and safety of fresh fruit juices through HPP. Overall, this research demonstrates the potential of high-pressure processing as a viable method for extending the shelf life of fresh fruit juices while maintaining their nutritional value and sensory characteristics. The findings of this study have implications for food manufacturers, policymakers, and consumers interested in sustainable food preservation practices and healthy dietary choices.

Thesis Overview

The project titled "Investigation of the use of high-pressure processing in extending the shelf life of fresh fruit juices" aims to explore the application of high-pressure processing (HPP) technology in preserving and extending the shelf life of fresh fruit juices. This research project is motivated by the increasing consumer demand for natural and minimally processed food products with extended shelf life, as well as the potential benefits of using HPP as an alternative to traditional thermal processing methods. The research will begin with a comprehensive literature review to provide a theoretical foundation on the principles of HPP technology, its mechanisms of action, and its potential applications in the food industry, particularly in fruit juice processing. This review will also examine previous studies and research findings related to the use of HPP in preserving the quality and extending the shelf life of fruit juices. The methodology section of the research will outline the experimental design and procedures to be employed in investigating the effects of HPP on the shelf life and quality attributes of fresh fruit juices. This will involve the selection of suitable fruit juice samples, determination of HPP processing parameters, evaluation of microbial and enzymatic activities, as well as sensory analysis to assess the overall quality and consumer acceptance of the treated juices. The findings of the study will be presented and discussed in detail in the results and discussion chapter. This section will highlight the impact of HPP on the microbial load, enzymatic activity, nutritional content, color, flavor, and overall sensory characteristics of the fresh fruit juices. The research will also explore the potential synergistic effects of combining HPP with other preservation techniques to further enhance the shelf life and quality of the juices. In conclusion, this research project aims to contribute to the existing knowledge on the application of HPP technology in fruit juice processing and preservation. The findings of this study are expected to provide valuable insights for food manufacturers, researchers, and consumers interested in the development of natural and high-quality fruit juice products with extended shelf life. Ultimately, the successful implementation of HPP in fruit juice processing could lead to the production of safer, healthier, and more sustainable food products for the market.