Effect of ultra-high temperature processing on quality of watermelon juice

DOI

10.2991/icadme-15.2015.120How to use a DOI?

Keywords

Ultra-high temperature; watermelon juice; flavor; quality; GC-MS

Abstract

The effect of ultra-high temperature processing on the quality and flavor of watermelon juice was evaluated. The temperature of 120 and 135 oC was effective to reduce the total flora count to 2 LogCFU/ml and reduce the color variety of the watermelon juice. However, the higher temperature leaded to a flavor change compared with the un-treatment juice. The ultra-high temperature processing of 120 oC was a proper temperature for the processing of the watermelon juice.

Copyright

© 2015, 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/).

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TY  - CONF
AU  - C. Zhang
AU  - Y. Wang
AU  - Y. Ma
AU  - X. Zhao
AU  - W. Li
PY  - 2015/10
DA  - 2015/10
TI  - Effect of ultra-high temperature processing on quality of watermelon juice
BT  - Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering
PB  - Atlantis Press
SP  - 594
EP  - 598
SN  - 2352-5401
UR  - https://doi.org/10.2991/icadme-15.2015.120
DO  - 10.2991/icadme-15.2015.120
ID  - Zhang2015/10
ER  -