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Effects of Pasteurization and Storage Temperatures on the Physicochemical Characteristics of Kiwi Juice  

Lee, Jin-Won (Division of Food Science, Korea University)
Kim, In-Whan (College of Health Sciences, Korea University)
Lee, Kwang-Won (Division of Food Science, Korea University)
Rhee, Chul (Division of Food Science, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 628-634 More about this Journal
Abstract
To investigate the effects of storage and pasteurization temperature on the quality of kiwi juice $(13.5^{\circ}Brix)$, the Kiwi juice was pasteurized at 65, 75 and $85^{\circ}C$ for 15 sec. The microbial, physicochemical measurements and sensory evaluations were conducted at the same condition during storage at 4 and $25^{\circ}C$ for 30 days. Most of the vegetative bacteria cells in kiwi juice were destroyed by heat treatment over $65^{\circ}C$, and they did not actively grow in kiwi juice after pasteurization. The D values of bacteria in kiwi juice by tubular type of heating exchange were 4.17, 1.47 and 0.81 sec at 65, 75 and $85^{\circ}C$, respectively. The growth of microorganisms during storage were not detected in the most samples. The amounts of vitamin C decreased as the pasteurization-storage-temperature and storage time increased. While reducing sugar increased as the pasteurization-storage temperature-storage time increased, it decreased rapidly after 20 days of storage. Hunter's color values L, a and b of stored kiwi juice were decreased at all storage conditions, browning reaction rate increased as the pasteurization-storage-temperature was decreased.
Keywords
pasteurization; vitamin C; reducing sugars; physicochemical characteristics;
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