Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice

This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality‐related enzymes were lost at 400 MPa and 70 °C, for 10 min, while α‐ and β‐carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70 °C, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high‐quality carrot juice.