TY - JOUR
T1 - Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice
AU - Kim, Y. S.
AU - Park, S. J.
AU - Cho, Y. H.
AU - Park, J.
PY - 2001
Y1 - 2001
N2 - This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality-related enzymes were lost at 400 MPa and 70°C, for 10 min, while α- and β-carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70°C, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high-quality carrot juice.
AB - This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality-related enzymes were lost at 400 MPa and 70°C, for 10 min, while α- and β-carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70°C, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high-quality carrot juice.
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U2 - 10.1111/j.1365-2621.2001.tb15214.x
DO - 10.1111/j.1365-2621.2001.tb15214.x
M3 - Article
AN - SCOPUS:0035665587
SN - 0022-1147
VL - 66
SP - 1355
EP - 1360
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -