E3S Web Conf.
Volume 189, 20202020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|Number of page(s)||5|
|Section||Food Biochemistry and Food Processing|
|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
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
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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