Food and Fermentation Industries >

2012 , Vol. 38 >Issue 09: 59 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.09.038

Food and Fermentation Industries

Influence of Ultra High Pressure and Thermal Treatments on the Quality of Blueberry Juice

  • Tao Xiao-yun ,
  • Wang Yin ,
  • Zhang Meng ,
  • Li Lu-ning ,
  • Sun Ai-dong
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Online published: 2012-09-25

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Abstract

The fresh blueberry was selected as the trial material.Two samples of blueberry juice were sterilized by ultra high pressure(UHP) and thermal treatments respectively.The physicochemical property were analyzed and compared during the storage.The results showed that microorganisms in fresh blueberry juice could be inactivated effectively by UHP.Blueberry Juice showed better color after UHP.UHP had no significant effect on titratable acids,reducing sugar,Brix.Fresh blueberry juice treated with UHP was better than that with heat sterilization not only on VC,but also on anthocyanins.

Key words： ultra high pressure; blueberry juice; sterilize; quality

Cite this article

Tao Xiao-yun , Wang Yin , Zhang Meng , Li Lu-ning , Sun Ai-dong . Influence of Ultra High Pressure and Thermal Treatments on the Quality of Blueberry Juice[J]. Food and Fermentation Industries, 2012 , 38(09) : 59 -63 . DOI: 10.13995/j.cnki.11-1802/ts.2012.09.038

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