Effect of Dense Phase Carbon Dioxide on the Quality of Litchi Juice

Abstract

Abstract: In order to investigate the effect of dense phase carbon dioxide (DPCD) as a non-thermal sterilization technology on the quality and physio-chemical properties of litchi juice, freshly prepared litchi juice was subjected to DPCD treatment at 8 MPa and 36 ℃ for 10 min. The changes of pH, soluble solid content, conductivity, browning degree, vitamin C and free amino acids were evaluated. The results showed that DPCD treatment had a significant effect on pH, total acidity and PPO, but had no obvious effect on other indicators. Slight increases in reducing sugar, total polyphenol content and free amino acid content in DPCD-treated litchi juice were observed.

Key words: dense phase carbon dioxide non-thermal sterilization technology, litchi juice, physio-chemical properties

CLC Number:

References

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