Effects of Pasteurization and Storage Temperatures on the Physicochemical Characteristics of Kiwi Juice

To investigate the effects of storage and pasteurization temperature on the quality of kiwi juice , the Kiwi juice was pasteurized at 65, 75 and for 15 sec. The microbial, physicochemical measurements and sensory evaluations were conducted at the same condition during storage at 4 and for 30 days. Most of the vegetative bacteria cells in kiwi juice were destroyed by heat treatment over , and they did not actively grow in kiwi juice after pasteurization. The D values of bacteria in kiwi juice by tubular type of heating exchange were 4.17, 1.47 and 0.81 sec at 65, 75 and , respectively. The growth of microorganisms during storage were not detected in the most samples. The amounts of vitamin C decreased as the pasteurization-storage-temperature and storage time increased. While reducing sugar increased as the pasteurization-storage temperature-storage time increased, it decreased rapidly after 20 days of storage. Hunter's color values L, a and b of stored kiwi juice were decreased at all storage conditions, browning reaction rate increased as the pasteurization-storage-temperature was decreased.