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首页> 外文期刊>Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C >A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments
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A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

机译:响应脉冲电场和热处理对橙汁的长期储存稳定性和品质属性的比较评估

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Processing of orange juice by pulsed electric fields (PEF) and heat treatments was carried out to determine the quality variables during storage of 180 days at 4 degrees C. Depending on the magnitude of applied electric field strength (13.82-25.26 kV cm(-1)), energy (10.89-51.32 J), in comparison with heat treatment (90 degrees C for 10 and 20 s); significant changes in pH, titration acidity, total dry matter, and browning index were found during the storage period. With no significant change in shelf-life period, the PEF processing better preserved orange juice quality than did the heat processing. Ascorbic acid content peaked with PEF-treated orange juice under the electric field strength of 17 kV cm(-1), the treatment time of 1034 mu s, and the energy of 17.37 J through which no significant degradation occurred during the storage with the longest half-life (1112 days). Although ascorbic acid retention of the most of the PEF processed samples was higher than that of the heat processed ones; samples processed by 10.89, 12.70 and 29.57 J energies resulted in lower ascorbic acid content than did the heat processing (90 degrees C for 20 s). Except for the samples treated by 43.99 and 51.32 J energies on 180th day, the PEF processing led to no hydroxyl methyl furfural formation during and at the end of the storage, unlike the heat treatment. (C) 2016 Published by Elsevier B.V. on behalf of Institution of Chemical Engineers.
机译:通过脉冲电场(PEF)和热处理对橙汁进行处理,以确定在4摄氏度下储存180天期间的质量变量。取决于施加的电场强度(13.82-25.26 kV cm(-1 )),能量(10.89-51.32 J),与热处理(90摄氏度,10和20 s)相比;在储存期间,发现pH,滴定酸度,总干物质和褐变指数发生了显着变化。在保质期没有明显变化的情况下,PEF加工比加热加工能更好地保持橙汁的品质。 PEF处理过的橙汁在17 kV cm(-1)的电场强度,1034μs的处理时间和17.37 J的能量下,抗坏血酸含量达到峰值,在储存期间最长不会发生明显的降解半衰期(1112天)。尽管大多数PEF处理样品的抗坏血酸保留率高于热处理后的样品;用10.89、12.70和29.57 J能量处理的样品所产生的抗坏血酸含量比热处理(90摄氏度,20 s)要低。除了在第180天用43.99和51.32 J能量处理过的样品外,与热处理不同,PEF处理在存储过程中和存储结束时均没有形成羟甲基糠醛。 (C)2016由Elsevier B.V.代表化学工程师学会出版。

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