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Effect of Ultra High Pressure (UHP) and Ultra High Temperature (UHT) Sterilization Treatments on the Quality of Watermelon Beverage

ZHANG Bo-bo, MA Yue, WANG Dan, ZHANG Chao, HUO Nai-rui, ZHAO Xiao-yan   

  1. 1. Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Biology and
    Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North),
    Ministry of Agriculture, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
    2. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
  • Online:2014-09-15 Published:2014-09-12

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Abstract:

The effect of ultra high-temperature (UHT) sterilization and different ultra hydrostatic pressure treatments with a
dwell time ranging from 20 to 60 min on the quality of watermelon beverage was investigated in this paper. All investigated
treatments could significantly reduce total bacterial count, and PME and PPO activities compared with the control (P ＜ 0.05).
Longer treatment time resulted more inactivation of PME and PPO. The control was a typical non-Newtonian pseudoplastic
fluid, and its flow behavior was not affected by dwell time. As the dwell time was extended, the viscosity increased, while
the aroma became worse. UHT and high pressure treatment at 400 MPa for 20 min had the same effect on the quality, but the
watermelon beverage treated at 400 MPa for 20 min had better flavor and color.

Key words: ultra hydrostatic pressure treatment, ultra high-temperature sterilization, endogenous enzyme, rheological properties, aroma

CLC Number: