본 연구는 비가열 신선 과채음료 6종에 대한 250~350 MPa 범위의 중고압 처리에 따른 미생물 개체수, 비타민 함량, 관능적 특성 변화 측면에서 권장 유통기간 3일 동안의 품질 안정성 확보 및 유통기간 연장가능성을 검토하였다. 초기 미생물 개체수가 g당 이하로 유지되는 채소 및 과일 원료에 있어서 온도 , 습도 55~60% 가 유지되며, 낙하균과 부유균의 미생물이 각각 CFU/plate, 의 수준으로 관리되는 신선 음료 생산 현장의 경

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at CFU/plate and under conditions of and 55-60% relative humidity. The aerobic plate counts of raw materials were less than CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at , samples pressurized at 250-350 MPa at for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at .

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