Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing
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- 作者：Yan Zhang ; XingChen Liu ; Yongtao Wang ; Feng Zhao ; Zhijian Sun ; Xiaojun Liao ; liaoxjun@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：High-pressure processing ; High-temperature short-time processing ; Quality ; Carrot juice ; Polyacetylenes
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：135-144
- 全文大小：480 K
文摘
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High pressure processing (HPP) and high temperature short time (HTST) were apply on quality assurance of acid blanched carrot juice in this work.
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Microbial safety, nutritional, rheological and organoleptic properties of HPP- and HTST-treated carrot juice were compared comprehensively.
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Organoleptic property of carrot juice was better controlled by HPP.
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Changes of polyacetylenes after HPP and HTST and during shelf life were compared.
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The nutritional and organoleptic properties of the HPP-treated juice were better preserved in a shelf life study for 20 days.