Effect of processing conditions on quality of fruit and vegetable juices

CHEN Xue-hong; QIN Wei-dong; MA Li-hua; DAI Xiao-juan

doi:10.13386/j.issn1002-0306.2014.01.046

CHEN Xue-hong, QIN Wei-dong, MA Li-hua, DAI Xiao-juan. Effect of processing conditions on quality of fruit and vegetable juices[J]. Science and Technology of Food Industry, 2014, (01): 355-362. DOI: 10.13386/j.issn1002-0306.2014.01.046

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Effect of processing conditions on quality of fruit and vegetable juices

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Crashing, blanching, enzymatic degradation, squeezing, clarification, homogenization, concentration and pasteurization, package and storage are usual unit operations during fruit and vegetable juices processing.These unit operations affect the quality of fruit and vegetable juices.In this article the development of fruit and vegetable juices processing were reviewed.Meanwhile, the effect of different processing conditions on the quality of fruit and vegetable juices were discussed and the future research need was proposed.

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Effect of processing conditions on quality of fruit and vegetable juices

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