Effect of UHP Treatment on the Quality of Kiwi Juice

  title={Effect of UHP Treatment on the Quality of Kiwi Juice},
  author={Zhou Dian-fei},
In order to explore the effect of ultra-high pressure(UHP) treatment on the quality of kiwi juice,fresh kiwi juice was treated with ultra-high pressure at a pressure level between 200 MPa and 500 MPa.The results showed that the changes in soluble solids,total acid,pH and other quality parameters of kiwi juice were not obvious with increasing pressure.However,the contents of vitamin C and chlorophyll revealed a slight decrease.After UHP treatment,acids and aldehydes(belonging to aroma components… CONTINUE READING