Near‐infrared spectroscopy for the inline classification and characterization of fruit juices for a product‐customized flash pasteurization

Abstract

Fruit juices consist of a large number of nutritive compounds like organic acids, amino acids, minerals, vitamins, and in a small amount phytochemicals (Belitz et al., 2009). Preserving this benefit challenges manufacturers to find a compromise between microbiological stability and sensory and nutritional quality. The greatest influence in this sense is exerted by the production step of preservation. In spite of novel techniques, the most common way of preservation remains thermal treatment in terms of high temperature short time (HTST) or