Abstract
Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments, namely the ultra-high temperature (135 ℃, 5 s) sterilization and the high pressure processing (400 MPa, 15 min) sterilization. The storage stability of rose water in storage, which was sterilized by high pressure processing, was also studied. The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period. The results showed that after the high pressure processing sterilization, the microbe mount, pH and volatile components of rose water had no significant changes, thus the rose water product sterilized by the high pressure processing has a good quality during storage period and its predicted shelf life was about 12 months.
Publication Date
12-28-2016
First Page
119
Last Page
123
DOI
10.13652/j.issn.1003-5788.2016.12.026
Recommended Citation
Yan, CUI; Li, ZHANG; Yue, ZOU; Jinhong, WU; Ying, YANG; Fan, XIE; and Zhengwu, WANG
(2016)
"Research on bactericidal treatment of rose water and storage properties of its sterilized product,"
Food and Machinery: Vol. 32:
Iss.
12, Article 26.
DOI: 10.13652/j.issn.1003-5788.2016.12.026
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/26
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