Premium
CONCENTRATION OF WATERMELON JUICE
Author(s) -
HUOR S. S.,
AHMED E. M.,
CARTER R. D.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04141.x
Subject(s) - food science , chemistry , orange juice , lycopene , pigment , brix , fruit juice , orange (colour) , carotenoid , sugar , organic chemistry
A high temperature short time process was used to produce a 65° Brix concentrate from watermelon juice. Color of the reconstituted juice was similar to color of the fresh juice. The concentrate could be stored at ‐21°C for 18 months without color loss. The dominant pigment in the concentrate is lycopene and it could be extracted in a relatively pure form. Watermelon concentrate showed a psuedoplatic behavior with apparent viscosities lower than orange and grapefruit juice concentrates within the shear rates of 2‐100 set ‐1 .