Effect of High Hydrostatic Pressure Processing on Qualities of Strawberry Juice

Abstract:

This paper investigated the effect of high hydrostatic pressure processing on sensory quality, physical and chemical quality and nutrients of strawberry juice.The L*,E,soluble solid,titratable acid and total phenols were not significantly affected by HHP treatment (p<0.05), the a* and b* value were significantly increased with the extension of pressure and time except 400 MPa. The suspension stability showed a gradual rise trend. High pressure can well maintain the anthocyanins of strawberry juice.Well,under 500 MPa,10~40min ,the content of anthocyanins were significantly changed (p<0.05),but the retention rate of anthocyanins is 90%~95%.

• Periodical: Advanced Materials Research (Volume 894)
• Pages: 305-310
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.894.305
• Online since: February 2014
• Authors: Qing Liu, Ru Fu Wang, Xiao Yan Zhao, Yue Ma, Dan Wang, Bo Bo Zhang
• Keywords: High Hydrostatic Pressure, Qualities, Strawberry

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