Study On Kiwi Fruit Juice Processing Based On UHP

Kiwi juice has nutrient-rich and unique flavor. However, the traditional heattreatment process is difficult to maintain its natural fragrance and color, as well asheat-sensitive nutrients. The high pressure technology used in the processing of thekiwifruit juice, try to resolve some of the key technical problems in the fruit juiceprocessing and storage process. In the study, the main contents are discribed andthe related results are obtained as follows:The influence of high pressure treatment on quality of kiwi fruit juice wasinvestigated. The results is that the pressure had no significant effect on solublesolids in kiwifruit juice;the pH value did not significantly decrease with thepressure increasing while Vc content increased with the pressureis reduced; wasgrassy ene aldehydes in UHP kiwi juice increased, which benefits for juice fresharomatic sense.Preserving green technology of kiwi juice was studied. Three factors-thepressure, vacuum degassing time, and sugar content was taken into consideration,which was indicated by chlorophyll retained rate. The optimal conditions wereobtained by the orthogonal test: pressure of500MPa, the degassing time of15min,juice sugar content of15°Brix. At this condition the chlorophyll retention rate is98.57%.Vitamin C and chlorophyll loss rate of UHP kiwi fruit juice under differentstorage conditions were examined. The results indicate that more appropriatestorage conditions is dark-preservation at-18℃. In this condition, shelf life of theproduct is up to three months.Ultra-high pressure kiwi juice processing procedure was built in order to suitfor the industrial application. Also the technical specifications on the quality ofproduct were submitted.