The effect of high pressure processing and thermal processing on the quality of soymilk

Mustaffar, Nuremilia (2018) The effect of high pressure processing and thermal processing on the quality of soymilk. [Project Paper] (Submitted)

Text FK 2018 42.pdf Download (17MB)

Abstract

Soymilk can be easily contaminated because of its nutritional profile which this can lead to the short shelf life. The objectives of this study are to investigate the change of quality, colour, viscosity, pH values, brix value also microbial count in soymilk samples which were stored in 0, 1, 5, 15, 20, 25 and 30 days at two conditions, room temperature and 4° C. In this study, the methods used in preservation of soymilk are thermal processing (60° C, 70° C, 80° C) and high-pressure processing (200 MPa, 400 MPa, 600 MPa). The result showed that the pH value decreased along with the storage time from 6.8 to 5.9 in HPP treatment. The viscosity increased from 21 to 33 Pa.s. In addition, the number of total bacteria increase from 4.0 to 8.0 log CFU/ml unit. HPP at 400 MPa, 5 min show ND while thermal at 70° C, 10 min not fully inactivate microbial population. The study of preservation techniques in of soymilk is very important to improve the shelf life of the nutritious drink and to encourage people to take soymilk as another alternative to replace dairy milk.

Item Type:	Project Paper
Subjects:	T Technology > TS Manufactures
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	09 Apr 2026 03:38
Last Modified:	09 Apr 2026 03:38
URI:	http://psaspb.upm.edu.my/id/eprint/2765

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