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

참다래 쥬스의 이화학적 특성에 미치는 살균 및 저장온도의 영향

  • 이진원 (고려대학교 식품과학부) ;
  • 김인환 (고려대학교 병설 보건대학교) ;
  • 이광원 (고려대학교 식품과학부) ;
  • 이철 (고려대학교 식품과학부)
  • Published : 2003.08.01


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.


pasteurization;vitamin C;reducing sugars;physicochemical characteristics


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