This study aims to establish whether innovative food preservation technologies can offer significant reductions in energy consumption and corresponding greenhouse gas (GHG) emissions while delivering equivalent microbiological lethality, nutritional and organoleptic quality to conventional processes. The energy demand of high pressure processing, microwave, ohmic and conventional heating technologies, for achieving the same pasteurising effect in orange juice under commercially-representative processing conditions are measured and compared. The corresponding GHG emissions are evaluated using UK energy system emissions data, while the effect of equipment scale is explored empirically. The results show that for the same product quality, the innovative technologies are more energy-and non-renewable primary resource-efficient, with ohmic heating performing best, followed by high pressure

In this work, we collect and compare product quality data (vitamin C and flavor compounds) for orange juice processed using conventional thermal and innovative (high pressure, microwave, and ohmic) technologies under commercially representa-

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