Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice

JIANG Bing; LIU Feng-Xia; SUN Tian; HU Xiao-Song; LIAO Xiao-Jun

doi:10.11858/gywlxb.2014.01.020

Volume 28 Issue 1

Mar 2015

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Chinese Journal of High Pressure Physics > 2014 > 28(1): 120-128.

JIANG Bing, LIU Feng-Xia, SUN Tian, HU Xiao-Song, LIAO Xiao-Jun. Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice[J]. Chinese Journal of High Pressure Physics, 2014, 28(1): 120-128. doi: 10.11858/gywlxb.2014.01.020

Citation:

JIANG Bing, LIU Feng-Xia, SUN Tian, HU Xiao-Song, LIAO Xiao-Jun. Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice[J]. Chinese Journal of High Pressure Physics, 2014, 28(1): 120-128. doi: 10.11858/gywlxb.2014.01.020

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Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice

doi: 10.11858/gywlxb.2014.01.020

National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received Date: 24 Dec 2011
Rev Recd Date: 14 Mar 2012

Abstract

Abstract

The qualities changes of carrot juice treated by high hydrostatic pressure (HHP, 600 MPa, 5 min) and thermal process (95 ℃, 5 min), as well as in storage at 4 and 27 ℃, were studied.The results show that L, a, b and ΔE increase significantly (P < 0.05) after thermal process, botha value and ΔE of HHP treated sample increase significantly (P < 0.05), while forL and b value, there are no significant change (P > 0.05).In the storage period, L, a, and b increase while ΔE decreases.There are no significant changes in pH value, total soluble solid content and turbidity after HHP or thermal treatment.The total soluble solid content increases, the turbidity decreases, while pH value does not change significantly in the storage period.Carrot juice is closer to Newtonian fluid after HHP treatment, and the flow behavior indexn of thermal treated carrot juice increases first and then decreases during storage.The concentrations of α- and β-carotene do not change after treatment while decrease significantly (P < 0.05) in the storage.The antioxidant activity of carrot juice increases significantly (P < 0.05) after treatment.The PSD (particle size distribution) parameter does not change significantly (P > 0.05) after treatment, while new particle appears in carrot juice during storage.
- high hydrostatic pressure,
- carrot juice,
- quality,
- storage

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References(31)

References

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Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice

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