Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis

This study investigates the application of a self-designed continuous high pressure processing (CHP) system for the pasteurization of delavayi juice, emphasizing both numerical simulations of the equipment system and experimental quality evaluations of the juice. The treatment at 400 MPa indicated through numerical simulations that the juice achieved a peak velocity of 719 m/s, resulting in higher shear rates and improved mixing, which enhanced processing efficiency. The experimental analysis demonstrated that CHP significantly reduced the particle size of the juice to 0.01–1 μm ( p < 0.05), improving its cloud stability. Compared to thermal pasteurization processing at 80 °C for 20 min, CHP better preserved the juice's original color, closely resembling that of untreated juice. Furthermore, CHP outperformed thermal methods in maintaining the flavor profile, particularly at 400 MPa, and proved more effective in preserving levels of vitamin C (30.45 mg/mL), total phenolics (27.97 mg rutin/mL), flavonoids (95.76 mg GAE/mL), and antioxidant activities ( p > 0.05 ). This study highlights the potential of CHP as a high-throughput, efficient, and non-thermal pasteurization method for fruit juice, providing a viable alternative to traditional thermal treatments. • A self-designed continuous high pressure processing (CHP) system was utilized. • CHP better preserves flavor & nutrients of delavayi juice than thermal processing. • CHP enhances juice quality, with better color and smaller particle sizes. • At 400 MPa, CHP yielded simulated peak juice velocity at impressive 719 m/s. • CHP offers non-thermal alternative for high-quality fruit juice production.