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The effects of various thermal processes, packagings and stor- age temperature on the quality of guava drinks ( 25﹪,w/w ) was investigated. The results showed that there were no significant changes of quality of guava drinks packed in the four packagings under 5℃ storage, but deterioration occured when stored under either 20℃ or 35℃ temperature. It was evident that quality deteriorated more rapidly at heigh temperature. Some chemical constituent, such as pH, titratable acidity, total soluable solid content, disolved oxygen did not changed significantly under all storage conditions. But, sucrose, L-ascorbic acid, Hunter L value decreased as storage temperature and time increased. However, fructose, glucose, furfural, HMF, Hunter a value, Hunter b value, Hunter △E value, and browning index value increased as storage temperature and time increased. Quality of guava drinks packed in plain can deteriorated more slowly than in lacquered can and aluminum can, owing to their different corrosion charcters. The quality of guava drinks packed in Tetra Brik was similar to aluminum can and lacquered can if the Tetra Brik were in proper condition during storage. Some important deterioration indexes ( browning index, ascorbic acid , furfural, HMF,and hedonic overall acceptance) could be drawn Arrhenius plot according to its reac- tion rate at different temperatures. This profile would provide an useful basis for prediction of shelf life of guava drinks under given storage conditions.
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