The Influence of pasteurization on the quality of carrot-cucumber juice
Carrot and cucumber are two of agricultural products which are quickly deteriorate during storage and distribution. The purpose of this research is to produce carrot-cucumber juice and identify any changes in its quality after pasteurization. The quality of carrot-cucumber juice is observed in chemical properties (pH value, color, refractive index, total dissolve solid, potassium content, and ?-carotene content) and microbiological properties (total plate count). Sensory test (paired comparison) is also conducted to determine which one is more preferable.
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