WP4 Use of innovative processing technology (HPP, MW and US) to obtain a new segment of stable products having very high quality properties (optimization of processing conditions, P, t, sensory & consumer and shelf life studies).
In WP4 different innovative citrus products will be selected and produced by traditional and by new technologies. Differences in sensorial and nutritional properties will be checked as well as the differences in the consumption of water, electricity and amount of wastes generated.
- Aseptic processing and canning (as control/reference).
- Traditional thermal processing (as control/reference).
- Microwaves.
- Ultrasound.
- High Pressure Processing, HPP.