Effects of dynamic high-pressure (DHP) treatments with and without integration with heating on microbial stability, vitamin C concentration, color, sugar content, and pH of orange juice were studied and compared with those of the conventional thermal treatment. Freshly squeezed orange juice was heated at 90oC for 1 min or DHP-treated at 205 MPa and 20, 50, 60, or 70oC. The DHP treatment at 20oC without heating and the treatment at 50oC inactivated indigenous mesophilic aerobic microorganisms in orange juice by 4.2 and >7 log CFU/mL, respectively. The DHPtreated juice exhibited brighter color and higher vitamin C concentration and sugar content than the thermally treated juice, regardless of integration with heating. The DHP-treated juice demonstrated brighter color and higher sugar contents than untreated juice and thermally treated juice during storage at 4oC for 63 days. The results have demonstrated the potential of applying DHP treatments to pasteurize orange juice with increasing brightness and sugar content of the juice.

서 론
 재료 및 방법
  재료
  DHP 장비
  토착 미생물 저해 실험
  저장 실험
  미생물 저장 안정성
  비타민 C 측정
  색 측정
  당도 및 pH 측정
  통계 분석
 결과 및 고찰
  토착 미생물 저해 실험
  미생물 안정성
  비타민 C
  색
  당도 및 pH
 요 약
 감사의 글
 References

• 원진성(서울여자대학교 식품공학과) | Jin Seong Won
• 민세철(서울여자대학교 식품공학과) | Sea Cheol Min Corresponding author