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KMID : 0380620150470040480
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.480 ~ p.485
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Preservation of Strawberry Juice by Dynamic High-Pressure Processing
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Won Jin-Seong
Kim Myung-Hwan
Han Gwi-Jung
Noh Bong-Soo
Min Sea-Cheol
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Abstract
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Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at 110°C for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or 70°C. The thermal treatment and the DHP treatments, both with and without integration with heating at 70°C, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at 4°C for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.
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KEYWORD
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non-thermal process, dynamic high-pressure treatment, strawberry juice, pasteurization, preservation
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