CHANGS OF QUALITIES OF CLOUDY AND CLEAR STRAWBERRY JUICE BY HHP DURING STORAGE

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：huhuairen

【摘要】

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【作者】

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Cao Xiamin Liao Xiaojun Hu Xiaosong

【机构】

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,

【出处】

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2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

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2011年12期

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　　Changes of qualities of cloudy and clear strawberry juice by high hydrostatic pressure (HHP) during 6-month storage time at 4℃ and 25℃ were investigated.The cloudy and clear strawberry juices were treated by HHP (600 MPa/4 min/ambient temperature) combined with blanching (steam/1 min).The reductions of ascorbic acid, anthocyanins, total phenols and antioxidant capacity of cloudy and clear juice stored at 4℃ and 25℃ were found to follow apparent first order kinetics.

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CHANGS OF QUALITIES OF CLOUDY AND CLEAR STRAWBERRY JUICE BY HHP DURING STORAGE

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