Qualities and Aroma of Watermelon Juice during Storage at 4 øC
Authors
Yu-bin WANG, Yue MA, Xiao-yan ZHAO, Chao ZHANG
Corresponding Author
Yu-bin WANG
Available Online May 2017.
- DOI
- 10.2991/bbe-17.2017.91How to use a DOI?
- Keywords
- Watermelon, Pasteurization, Ultra High temperature, Aroma.
- Abstract
The watermelon juice was pasteurized by the ultra-high temperature treatment, and stored at 4 øC for 2 weeks. The ultra-high temperature reduced the initial microbial counts of the watermelon juice. The aroma of the watermelon juice was reduced during the storage at 4 øC for 2 weeks. The typical volatiles were reduced from 52.1 % to 37.2 % during the storage.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Yu-bin WANG AU - Yue MA AU - Xiao-yan ZHAO AU - Chao ZHANG PY - 2017/05 DA - 2017/05 TI - Qualities and Aroma of Watermelon Juice during Storage at 4 øC BT - Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017) PB - Atlantis Press SP - 572 EP - 579 SN - 2468-5747 UR - https://doi.org/10.2991/bbe-17.2017.91 DO - 10.2991/bbe-17.2017.91 ID - WANG2017/05 ER -