不同杀菌方式处理西瓜汁感官评价分析

利用加权评分法、3点检验法、成对比较法3种感官评定方法对西瓜原汁、热处理的西瓜汁、高压脉冲电场（PEF）处理的西瓜汁和PEF＋冷冻浓缩处理的西瓜汁进行综合感官评价，比较了不同杀菌处理方式对西瓜汁感官品质的影响，同时对在-18％下贮藏6个月的不同处理方式西瓜汁也进行了感官评价。结果表明：不同处理方式西瓜汁感官评定得分顺序为PEF＋冷冻浓缩处理〉PEF处理〉未处理〉热处理；冷冻浓缩技术与高压脉冲电场技术构成的非热力加工工艺，能很好地保持果汁的风味、色泽和营养成分，产品品质明显优于热处理果汁。

Sensory Evaluation on Different Sterilization Treatments of Watermelon Juice

Sensory evaluation methods such as weighted mark method, three - point test and pairing comparisons were used to valuate different kinds of watermelon juice which were treated by heat, pulse electric fields（PEF） and PEF combined with freeze concentration respectively, in order to compare the effects of different treatments on the quality of watem~elon juice. And these kinds of watermelon juice were valuated after six months＇ storage at - 18~C as well. The results showed that： the sequence of scores of watermelon juice was PEF ＋ freeze concentration 〉 PEF 〉 untreated 〉 heat treated ; The non - thermal processing technology that combined freeze concentration with PEF could well maintain the flavour, colour and nutrition of the fruit juice, and the quality was better than the heat - treated juice.