Color and viscosity of watermelon juice
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Ingrid Aguiló-Aguayo; Robert Soliva-Fortuny; Olga Martín-Belloso
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Article
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2010
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Elsevier Science
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English
⚖ 297 KB
The effects of high-intensity pulsed electric field (HIPEF) processing (35kV/cm for 1727μs applying 4-μs pulses at 188Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated during 56days of storage and compared to thermal treatments (90°C for 60s or 30s). HIPE