Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and processed foods > Juice

Effect of High Pressure CO2 on the Quality of Raspberry Juice

Author LiWenHui
Tutor TongJunMao
School Shihezi University
Course Agricultural Products Processing and Storage
Keywords High pressure carbon dioxide Raspberries Quality PME
CLC TS255.44
Type Master's thesis
Year 2010
Downloads 38
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High pressure carbon dioxide (High Pressure Carbon Dioxide, HPCD) technology as an important non-thermal processing techniques , one caused by an increasing number of consumers and Investigator interest . This paper studies the the HPCD technology raspberry juice processing and the quality and PME activity during storage . The main results and conclusions are as follows main results and conclusions are as follows : ( 1 ) OF HPCD processing make raspberry juice turbidity has changed dramatically, and has increased over time , the pressure increases ; viscosity decreases with increasing temperature and time ; browning index 10MPa and 20MPa , with the treatment temperature increases , but with the treatment time increased to 30 MPa, and 55 ° C under the conditions of processing , increased significantly with the treatment time browning index ; suspension stability with the processing time and an increase in temperature increases. Total phenolic and total anthocyanin content with the deal with the increase in temperature decreases ; no significant changes in the pH value, soluble solids content , color , particle size distribution . (2) by HPCD treatment group, the thermal control group and blank control group, and a viscosity at 4 ° C and stored at 5 weeks , with the increased processing time decreased; turbidity of each group has significantly increased ; processed sample after the suspension stability significantly higher than the heat-treated and untreated samples , are on the rise with the storage time , the suspension stability , the storage period between 28-35 days significantly increases ; particle size distribution of the heat-treated group and the control group starting at 21 days move toward large particle oF HPCD treatment group did not change significantly ; total anthocyanins and total phenols have declined during storage ; soluble solids content have significantly decreased heat treatment group decreased up oF HPCD treatment group decreased at least, the second untreated group ; raspberry juice of pH values ??and color during storage , no significant changes in the resistance . ( 3 ) by HPCD processed raspberry juice so that the PME activity decreased with increasing temperature, pressure and processing time , PME activity are decreased, and the temperature on the raspberry juice PME activity greatest impact . The processing conditions of 55 ° C , 30MPa, 60min case PME remnants of close to 5.7% . During storage , the activity was also reduced to varying degrees , OF HPCD group dropped most significantly in the first 14 days the enzyme is completely inactivated .

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