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http://dx.doi.org/10.9799/ksfan.2017.30.5.1113

Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Carrot Juice  

Oh, Nam Seok (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Min Young (Dept. of Food Science and Technology, Chungbuk National University)
Jang, Gwi Young (Dept. of Food Science and Technology, Chungbuk National University)
Baek, So Yune (Dept. of Food Science and Technology, Chungbuk National University)
Joung, Mi Yeun (Coporation Cham Sun Jin Green Juice)
Kang, Tae Su (Dept. of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 1113-1118 More about this Journal
Abstract
The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.
Keywords
high hydrostaric pressure (HHP); carrot juice; ${\beta}$-carotene; storage stability;
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Times Cited By KSCI : 5  (Citation Analysis)
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