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Volume 28 Issue 5
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Chinese Journal of High Pressure Physics  > 2014  >  28(5): 631-640.
CAO Xia-Min, BI Xiu-Fang, LI Ren-Jie, DONG Peng, HU Xiao-Song, LIAO Xiao-Jun. Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Cloudy and Clear Strawberry Juice[J]. Chinese Journal of High Pressure Physics, 2014, 28(5): 631-640. doi: 10.11858/gywlxb.2014.05.019
Citation: CAO Xia-Min, BI Xiu-Fang, LI Ren-Jie, DONG Peng, HU Xiao-Song, LIAO Xiao-Jun. Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Cloudy and Clear Strawberry Juice[J]. Chinese Journal of High Pressure Physics, 2014, 28(5): 631-640. doi: 10.11858/gywlxb.2014.05.019
shu

Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Cloudy and Clear Strawberry Juice

doi: 10.11858/gywlxb.2014.05.019

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

  • Received Date: 20 Dec 2013
  • Rev Recd Date: 26 Mar 2014
    Abstract
  • Effects of high hydrostatic pressure (550 MPa/5 min/ambient temperature), thermal process (90 ℃/1 min) and high temperature with short time (110 ℃/8.6 s) treatment on the quality of cloudy and clear strawberry juice were investigated.The viscosity, pectin, cloud and cloudy stability of cloudy juice showed no significant change after HHP treatment, while those of TP and HTST juice significantly decreased.Ascorbic acid in HHP cloudy and clear juice reduced by 11.09% and 13.59%, and it decresaed by 7.75% and 10.73% in juices treated by HHP combined with blanching.The loss rates of ascorbic acid in TP and HTST-treated cloudy and clear juice are higher, which are 28.86%-38.89% and 20.38%-29.02%, respectivity.Monomeric and polymeric anthocyanins, total phenols, DPPH and FRAP in HHP cloudy and clear juice well retain.The monomeric anthocyanins and antioxidant activity of juices treated by TP and HTST significantly decrease, while the PC and PPC significantly increase, and total phenols do not change.The color parameters includingL*, a*, b*, C*and hab exhibite no significant change, and the L* and a* values of TP and HTST juices significantly decrease.

     

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