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KMID : 1007519980070020127
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.127 ~ p.130
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Quality Changes during Storage in Korean Cloudy Pear Juice Concentrated by Different Methods
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Lee Young-Chun
Lee Seoung-Woo
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Abstract
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Pears of Shingo variety were coursely ground and subjected to heat treatment by HTST and pectinase treatment to produce a cloudy pear juice. The juice was concentrated to 3∼5 folds by vacuum evaporation, freeze-concentration and reverse osmosis (RO) methods. The concentrates were diluted to 10 Brix and stored at 4℃ for 15 days. The single strength juice was subjected to quality evaluations, such as brown color, turbidity, heat stability and sensory preference at 5 days intervals during storage. The cloudy pear juice concentrated by RO had the least quality changes among the samples concentrated by the 3 methods. It had less brown color and turbidity, and was more heat stable than other samples. Also, it had better flavor quality than that by the vacuum evaporation method. There was no significant flavor difference between pear juice concentrated by RO and freeze-concnetration methods.
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