Qualities and Aroma of Watermelon Juice during Storage at 4°C

被引：0

作者：

Wang, Yu-bin

Ma, Yue

Zhao, Xiao-yan

Zhang, Chao ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry, Beijing Vegetable Res Ctr, Beijing, Peoples R China

来源：

PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOMEDICAL AND BIOLOGICAL ENGINEERING 2017 (BBE 2017) | 2017年 / 4卷

关键词：

Watermelon; Pasteurization; Ultra High temperature; Aroma; CONSUMPTION; PRESSURE;

D O I：

暂无

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

The watermelon juice was pasteurized by the ultra-high temperature treatment, and stored at 4 degrees C for 2 weeks. The ultra-high temperature reduced the initial microbial counts of the watermelon juice. The aroma of the watermelon juice was reduced during the storage at 4 degrees C for 2 weeks. The typical volatiles were reduced from 52.1 % to 37.2 % during the storage.

引用

页码：572 / 579

页数：8

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