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

<div>Principal component analysis (PCA) between high hydrostatic pressure (HHP) treatments and thermal processing (TP) of puree blends (TP: 90°C/2 min; H400: 400 MPa/2 min; H500: 500 MPa/2 min).</div>

Journal of Food Quality

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Figure 4

Figure 4: Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend 