The true about HPP Cold Pasteurization depends on many factors and it is not easy to give right answers.
What is the fundamental principles of what affects the shelf life of cold-pressed raw juices ?
In this article shelf life means colour and taste, and we take no responsibility for health or safety. You must verified and certifie your receipes with the appropriate food authorities in your country. The laws and regulations on shelf life may vary from country to country, so be sure to follow the government guidelines in your area.
The use of good products
The use of fresh and healthy products is the key factor in ensuring that juices are served that will keep for a few days in the refrigerator. If you use products that are too ripe or that have been cut long in advance, they will already have started to oxidize and their shelf life will be considerably reduced. Make sure you buy merchandise from a reliable source and follow the Health Department’s regulations on cleaning products.
Non-compliance with temperatures
The entire juice extraction process must be done cold. For example, the FDA recommends a maximum temperature of 5° C (41° F). The ideal is to have a refrigerated kitchen, but if this is not the case, make sure that your products are taken out of the refrigerator and transformed into juice as quickly as possible, before being put back in the refrigerator. You can also use a cooling cell to quickly bring the product to the right temperature. If you deliver your cold pressed juice, you must keep it at the right temperature throughout the supply chain. Keeping a product cool improves its colour, taste and shelf life.
Juices with low PH (high acidity) generally keep longer than juices with high PH. For example, lemon juice (with a low PH) will have a longer shelf life than carrot juice. As a general rule, try to add acid juice to your recipes if possible to improve their shelf life. Have you ever wondered why so many cold pressed juice recipes contain lemon? Now you know it! You will find here a list of different fruits and vegetables with their acidity.
The Cold Press equipment
A real cold pressure is broken down into two steps: crush the product into pulp, then press the pulp through a filter bag to extract the juice. A real juice press extracts pure, natural filtered juice that has a much longer shelf life than juices from other types of extractors. Many extractor technologies claim to provide cold pressure when they are not juice presses at all. Slow extracting juice presses, screw, single screw, single screw extractors and centrifuges do not have a press element and create juices that contain a lot of material, oxidize and separate very quickly, often within a few hours.
For cold-pressed juices, the most common preservation method is high pressure treatment (HPP). With this process, plastic juice bottles are sent to a high-pressure chamber to eliminate bacteria and extend the product’s shelf life. This method can extend the shelf life by 30 days on a variety of juices, but not on all juices.
So what’s the shelf life of cold-pressed juices?
By following all the above recommendations, you should be able to obtain a storage time of 3 to 5 days for your raw juices, but this time can be reduced to zero if these principles are not respected or if other factors cause the juice to break down.