Storage Quality Changes and Shelf Life Predictive Modeling of Blueberry Juice Treated by Ultra-high Pressure and Thermal Sterilization

The quality of blueberry juice after 54 days storage treated by thermal sterilization(80 ℃, 10 min) and ultra-high pressure (UHP) sterilization (550 MPa, 10 min) were compared and the shelf life were predicted. The results showed that two kinds of products stored among 4, 27 and 37 ℃ were not detected microorganism at the end of the shelf life, indicating that two sterilizations were thorough. The pH and soluble solids contents of blueberry juice had little change during the storage time. The VC contents and total phenolic contents of blueberry juice at UHP sterilization were higher than thermal sterilization at the end of storage time. Based on the change of sensory scores of blueberry juice, the quality deterioration kinetic model and shelf life predictive modeling in the range of 4~37 ℃ were established by using kinetic model and Arrhenius equation. The determination coefficients R² of predictive modeling were higher than 0.95 and most of relative errors between the predicted and actual values were less than 10%. Therefore, the established model could quickly and reliably predict the remaining shelf life of blueberry juice.