“超高压”果汁，您喝过吗（身边的创新）

Core Viewpoint - The article discusses the increasing visibility and adoption of HPP (High Pressure Processing) cold-pressed juice in the market, highlighting its advantages in effectively killing microorganisms while preserving flavor and nutritional content [1][2]. Group 1: HPP Technology and Its Benefits - HPP technology utilizes high water pressure (400-600 MPa) to inactivate microorganisms without the high temperatures that can destroy vitamins and enzymes in juice [1]. - This non-thermal processing method is currently the most commercially developed technology for food processing, particularly in fruit and vegetable juice production [1][2]. - The technology is being standardized in China, with contributions from academic institutions to promote its industrial application [1]. Group 2: Research and Testing - Research teams are conducting tests to evaluate the sterilization capabilities of HPP by introducing known concentrations of E. coli into juice samples and measuring microbial inactivation under various pressure settings [2]. - The shelf life of HPP-treated juice is being assessed under different storage conditions, with a focus on maintaining nutritional quality [2]. - There are concerns about pressure-resistant bacteria that may survive the HPP process, emphasizing the need for a complete cold chain during distribution to prevent microbial growth [2]. Group 3: Industry Collaboration and Development - Local agricultural partnerships are being fostered to support order-based farming, with production lines capable of processing 30,000 tons of fruits and vegetables annually, over 80% of which are sourced locally [3]. - Continuous improvements in HPP technology are being made, with a focus on integrating additional sterilization methods to combat a wider range of microorganisms [3]. - The future of the juice industry is expected to focus on minimal processing, non-thermal sterilization, clean labeling, and cold chain logistics to preserve product quality from raw materials to final juice [3].