Preservation of Strawberry Juice by Dynamic High-Pressure Processing

유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존

  • Won, Jin Seong (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Myung Hwan (Department of Food Engineering, Dankook University) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 원진성 (서울여자대학교 식품공학과) ;
  • 김명환 (단국대학교 식품공학과) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 노봉수 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2015.06.24
  • Accepted : 2015.07.19
  • Published : 2015.08.31


Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at $110^{\circ}C$ for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or $70^{\circ}C$. The thermal treatment and the DHP treatments, both with and without integration with heating at $70^{\circ}C$, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at $4^{\circ}C$ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.


non-thermal process;dynamic high-pressure treatment;strawberry juice;pasteurization;preservation


Supported by : 농촌진흥청


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