Thermal Processing of Citrus Juice and Related Products

The food firm needs thermal treatment largely to extend shelf life and preserve food safety at a cheap cost. However, the process alters the quality and freshness in addition to inactivating germs and enzymes. In order to inactivate microorganisms at temperatures lower than those frequently utilized in heat treatments, alternatives to classical thermal treatment have been researched. In the global beverage sector, citrus juices are the most consumed fruit juices. Although thermal processing is still the most often used pasteurization method, research into other methods that reduce modifications to organoleptic and nutritional qualities is gaining momentum. Atherosclerosis, stroke, cancer, diabetes, and arthritis are just a few of the non-communicable illnesses that diets high in fruit and vegetables are proven to lower the risk of. The primary focus of this chapter is on the fundamental concepts of thermal processing of citrus juice and associated products with special attention paid to quality improvement in relation to both traditional and alternative heat-employing technologies.