Effect of high hydrostatic pressure on microorganism and flavor of fresh watermelon juice

被引：0
|
作者：
Liu Y. [1 ]
Zhao X. [2 ]
Hu X. [3 ]
Song H. [1 ]
机构：
[1] School of Food and Chemical Engineering, Beijing Technology and Business University
[2] Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences
[3] College of Food Science and Nutritional Engineering, China Agricultural University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2011年 / 27卷 / 07期
关键词：
Flavor; High hydrostatic pressure (HHP); Sterilization; Storage; Watermelon juice;
D O I：
10.3969/j.issn.1002-6819.2011.07.065
中图分类号：
学科分类号：
摘要：
In order to investigate the effect of high hydrostatic pressure (HHP) on microorganism and flavor of fresh watermelon juice, HHP was applied to produce watermelon juice. Total bacteria, mold and yeast, typical flavor compounds of watermelon juice after HHP treatment of 600 MPa and 60 min were studied with thermal treatment of 95°C and 1 min as control. The variations of microorganisms count and content of typical flavor compounds during 30 d storage at 4°C were investigated. The count of total bacteria, mold and yeast of thermal and HHP treatments conformed to hygienic standards and shelf life could meet consumption demand. The treatment of 600 MPa and 60 min HHP induced little on typical flavor compounds. The content of typical flavor compounds did not change after 30 d storage at 4°C. In general, HHP treatment is suitable for fresh watermelon juice production.
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页码：370 / 376
页数：6
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