Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage

Effects of high pressure homogenization (HPH) on physical stability and carotenoid degradation kinetics of carrot beverage during storage were investigated. Different pressure (60 MPa, 120 MPa and 180 MPa), passes (1 and 3 passes) and inlet temperature (25 °C and 60 °C) were applied. Results suggested HPH with moderate inlet temperature better preserved the color during storage than the combination of HPH and heat treatment (HT). Carrot beverage...