Modern technologies and innovative approaches in juice production: automation, pasteurization, and quality control (review article)

Juices play an important role in the diet of modern individuals. They provide the body with essential vitamins, minerals, and other beneficial substances. As a result, juice manufacturers are under increased scrutiny from consumers. This review examines modern methods of management and quality control at various stages of production. Special attention is given to innovative processing methods, such as cold pasteurization and the use of biopolymers for packaging, which help extend the shelf life of juices and improve their quality. Modern approaches to production range from optimizing traditional technologies. These technologies include pasteurization and aseptic packaging. However, alongside these, innovative solutions are being actively implemented. For example, high-pressure processing and the use of pulsed electric fields are becoming increasingly popular. The review of contemporary methods for managing technological processes in the production of long shelf-life juices highlights significant achievements in several key areas. First, this concerns ensuring the safety of the final product. Second, special attention is paid to the quality and nutritional value of juices. Automation of processes and the application of intelligent management systems promise to significantly enhance efficiency and control over production processes. The successful implementation of these advanced methods will allow manufacturers not only to meet the growing demands of consumers but also to guarantee high quality, safety, and nutritional value of juice products. Furthermore, these measures help maintain competitiveness in the market. The future of long shelf-life juice production is linked to the integration of the latest technological advancements. A comprehensive approach to quality management at all stages of the production cycle is becoming a necessity for successful operation in this industry.