| Issue |
E3S Web Conf.
Volume 189, 2020
2020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|
|
|---|---|---|
| Article Number | 02027 | |
| Number of page(s) | 5 | |
| Section | Food Biochemistry and Food Processing | |
| DOI | https://doi.org/10.1051/e3sconf/202018902027 | |
| Published online | 15 September 2020 | |
Effect of dynamic high pressure microfluidization on physical properties of goji juice, mango juice and carrot puree
College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
* Corresponding author: gyxcau@126.com (Yan xiang Gao) 2018033@cau.edu.cn (Jinfang Liu)
In this study, the effects of dynamic high pressure homogenization (DHPM) at different pressures and passes on particle size distribution, soluble solids content, pH and color of goji juice, mango juice and carrot puree were studied. The results showed that DHPM reduced the particle size of the samples significantly (p < 0.05). pH and total soluble solids content of samples varied greatly depending on the DHPM treatment parameters. For color analysis, DHPM treatment at higher pressure was beneficial to color improvement, but the number of homogenization passes was not. The results provided a certain reference for the homogenization process in the processing of different fruit and vegetable juice/puree.
© The Authors, published by EDP Sciences, 2020
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