The Effect of High Pressure Homogenization on the Shelf Life and Quality of Pineapple Juice

被引：0
|
作者：
Liu Q. [1 ]
Wang B. [1 ]
Ou Y. [1 ]
Xiong X. [1 ]
Zhang Y. [1 ]
Hu X. [1 ]
Liao X. [1 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 01期
关键词：
High pressure homogenization; Pineapple juice; Quality; Shelf life; Stability;
D O I：
10.16429/j.1009-7848.2019.01.021
中图分类号：
学科分类号：
摘要：
For enhancing the quality of vegetable and fruit juice, prolonging the shelf-life, effects of high pressure homogenization(HPH, 200 MPa/60℃) on the quality and the inactivation of natural microorganism of pineapple juice during 8 d storage at 4℃ were investigated. The results showed that aerobic bacterial, molds and yeasts of pineapple juice were not detected by HPH treatment; TA, pH and Brix were not significantly affected(P>0.05) during storage; Lightness L * value of pineapple juice first increased and then decreased, redness a * value decreased, yellowness b * value increased by HPH treatment, which color was better than CK; the amounts of small particle size and liquidity increased significantly, viscosity of pineapple juice decreased, the stability of pineapple juice by HPH treatment was increased and well maintained during 8 d storage. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：156 / 162
页数：6
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