한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권5호
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- Pages.974-981
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- 1997
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- 0367-6293(pISSN)
초고압과 Carbonation의 병합처리가 오렌지쥬스의 품질 특성에 미치는 영향
Effect of a Combined Treatment of High Hydrostatic Pressure and Carbonation on the Quality Characteristics of Valencia Orange Juice
- Yun, Hye-Suk (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
- Park, Seok-Jun (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
- Park, Ji-Yong (Department of Biotechnology and Bioproducts Research Center, Yonsei University)
- 발행 : 1997.10.01
초록
오렌지쥬스 내 pectinesterase를 불활성화하기 위하여 열처리 (
A combined treatment of high hydrostatic pressure and carbonation was used to inactivate pectinesterase (PE) and sterilize microorganisms in Valencia orange juice without major changes in its nutritive components. Quality characteristics of Valencia orange juice, such as microorganisms, PE activity, vitamin C content and color, were evaluated after it was treated with pressure, carbonation-and-pressure, and heat. Quality changes during storage at