Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology

doi:10.7506/spkx1002-6630-201822035

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (22): 227-234.doi: 10.7506/spkx1002-6630-201822035

• Processing Technology • Previous Articles Next Articles

Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology

HU Shunshuang1,2, GAO Haiyan2,*, WU Weijie2, CHEN Hangjun2

(1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China）

Online:2018-11-25 Published:2018-11-21

Abstract

Abstract: In this study, fresh strawberry juice was sterilized by UV radiation. The effects of fruit juice thickness, irradiation distance and time on sterilization efficiency were investigated. The optimal process parameters were obtained by response surface methodology as follows: juice thickness 0.7 mm, irradiation distance 8.0 cm and irradiation time 62 min. Under these conditions, the sterilization efficiency was 99.24%. In comparison with pasteurization, the contents of total phenolics and total anthocyanins were increased by UV irradiation while maintaining titratable acidity. However, UV irradiation had no significant influence on soluble solid content. Additionally, VC content was decreased by UV irradiation, while compared with pasteurization, the loss rate of VC was reduced by 28.7%. These results indicate that UV irradiation can meet the requirements for commercial sterilization of strawberry juice while maintaining its quality.

Key words: fresh strawberry juice, UV radiation, sterilization efficiency, anthocyanins

CLC Number:

TS255.36

HU Shunshuang, GAO Haiyan, WU Weijie, CHEN Hangjun. Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology[J]. FOOD SCIENCE, 2018, 39(22): 227-234.

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Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology

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