The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Carrot Juice

UV살균과 초고압살균에 의한 당근주스의 저장성 비교

  • Oh, Nam Seok (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Min Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Baek, So Yune (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Joung, Mi Yeun (Coporation Cham Sun Jin Green Juice) ;
  • Kang, Tae Su (Dept. of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 오남석 (충북대학교 식품생명공학과) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 장귀영 (충북대학교 식품생명공학과) ;
  • 백소윤 (충북대학교 식품생명공학과) ;
  • 정미연 ((주)참선진녹즙) ;
  • 강태수 (충북도립대학교 바이오식품과학과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2017.10.09
  • Accepted : 2017.10.20
  • Published : 2017.10.31
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Abstract

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

Keywords

References

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