Document Detail


Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
MedLine Citation:
PMID:  19522496     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The influence of thermal and dense-phase carbon dioxide (DP-CO(2)) pasteurization on physicochemical properties and flavor compounds in Hami melon juice was investigated. Melon juice was pasteurized using DP-CO(2) treatment and compared to a conventional high-temperature-short-time (HTST) method. The DP-CO(2) treatment was carried out using a DP-CO(2) unit (55 degrees C, 60 min, and 35 MPa). The thermal pasteurization was performed at 90 degrees C for 60 s with an adapted laboratory setup. Effects of variations to both treatments on pH and concentrations of microbes, beta-carotene, ascorbic acid, sugars, organic acids, and volatile compounds were investigated. The changes of pH and organic acid and sugar concentrations were not significant. There were significant differences between treatments in microbial count, vitamin C, beta-carotene, and volatile compound concentrations. In general, DP-CO(2) treatment had less of an effect on the measured variables than the thermal treatment.
Authors:
Jiluan Chen; Jing Zhang; Zuoshan Feng; Lijun Song; Jihong Wu; Xiaosong Hu
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Jul 
Date Detail:
Created Date:  2009-07-01     Completed Date:  2009-09-23     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5805-8     Citation Subset:  IM    
Affiliation:
Food College, Shihezi University, Xinjiang 832003, China.
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MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / analysis
Beverages / analysis*,  microbiology
Carbon Dioxide / administration & dosage
Cucurbitaceae / chemistry*
Food Preservation / methods*
Fruit / chemistry*
Hot Temperature
Physicochemical Phenomena
Taste*
Volatilization
beta Carotene / analysis
Chemical
Reg. No./Substance:
124-38-9/Carbon Dioxide; 50-81-7/Ascorbic Acid; 7235-40-7/beta Carotene

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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