Qualities and Aroma of Watermelon Juice during Storage at 4 øC

DOI

10.2991/bbe-17.2017.91How to use a DOI?

Keywords

Watermelon, Pasteurization, Ultra High temperature, Aroma.

Abstract

The watermelon juice was pasteurized by the ultra-high temperature treatment, and stored at 4 øC for 2 weeks. The ultra-high temperature reduced the initial microbial counts of the watermelon juice. The aroma of the watermelon juice was reduced during the storage at 4 øC for 2 weeks. The typical volatiles were reduced from 52.1 % to 37.2 % during the storage.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yu-bin WANG
AU  - Yue MA
AU  - Xiao-yan ZHAO
AU  - Chao ZHANG
PY  - 2017/05
DA  - 2017/05
TI  - Qualities and Aroma of Watermelon Juice during Storage at 4 øC
BT  - Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017)
PB  - Atlantis Press
SP  - 572
EP  - 579
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-17.2017.91
DO  - 10.2991/bbe-17.2017.91
ID  - WANG2017/05
ER  -