Effect of High Pressure Cooperated with Heating on the Quality of Applesauce
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Abstract:
Microbes could not be found in applesauce treated by high pressure (500 MPa) cooperated with heating (40 ℃~60 ℃). Except for proanthocyanidins, the contents of polyphenols in applesauce obviously increased with the increase of the L value of the applesauce treated by high pressure (500 MPa) cooperated with heating (50 ℃ or 60 ℃) and the color of the treated applesauce was also improved. There were no remarkable change in the turbidity, SS value and pH value of applesauce with or without the above-mentioned treatment (p>0.05), while the content of reduced Vc was lower than that in the applesauce only treated by high pressure.
