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Effects of High Pressure and Heat Treatment on Pectic Substances and Related Characteristics in Guava Juice
Author(s) -
YEN GOWCHIN,
LIN HSINTANG
Publication year - 1998
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.1365-2621.1998.tb15812.x
Subject(s) - chemistry , pectin , food science , turbidity , lemon juice , oxalate , fruit juice , viscosity , high pressure , pascalization , chromatography , organic chemistry , oceanography , engineering physics , quantum mechanics , engineering , geology , physics , sugar
Effects of high pressure treatment on guava juice pectic substances and related juice characteristics were investigated and compared with heat treatment. The viscosity and turbidity of guava juice pressurized at 600 MPa and 25°C for 10 min increased slightly; whereas the viscosity of juice heated at 95°C for 5 min decreased while turbidity increased. There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectin in pressurized juice. However, heat treatment of juice decreased water and alkali soluble pectins and slightly increased oxalate soluble pectin. High pressure treatment resulted in no marked changes in pectic and cloud substances of guava juice, and maintained the natural viscous of the juice.