Abstract:

Two samples of orange juice were sterilized by ultra high pressure (UHP) and thermal treatments, respectively and their qualities were analyzed and compared by sensory and chemical evaluation. Less influence of UHP was observed on the color quality of orange juice (P < 0.05). Both the two sterilization ways led to the loss of main constituents in orange juice to different degrees. However, the decrease degree of main components in orange juice sterilized by UHP was lower than that by thermal treatment. After sterilization, the relative contents of alcohols, ester and hydrocarbons in orange juice slightly decreased. There was no significant change in the relative content of aldehydes. However, the relative content of aldehydes in UHP-sterilized orange juice was more than three times higher than that in fresh orange juice.

Key words: ultra high pressure, orange juice, quality