Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

<div>The storage modulus (<i>G</i>′) and loss modulus (<i>G</i>″) of puree blends after processing and during storage ((a) samples at day 0; (b) 90°C/2 min; (c) 400 MPa/2 min; (d) 500 MPa/2 min).</div>

Journal of Food Quality

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Figure 3

Figure 3: Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend 