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《Transactions of the Chinese Society of Agricultural Engineering》 2010-05
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Effects of microwave treatment of raw apple on browning of apple juice

Zhang Shaoying1,Wang Xiangdong 1,Yu Youwei 1,Guo Huanxia 2(1.College of Engineering,Shanxi Normal University,Linfen 041004,China;2.Yuncheng Haisheng Fresh Fruit Juice Company Limited,Yuncheng 044000,China)  
In order to investigate the relationship between microwave pretreatment of raw apple and browning of apple juice,the effects of different microwave power and time treatment on the browning of apple juice during apple juice processing were studied.The results indicated that microwave treatment could improved the color value,reduced the activity of polyphenol oxidase and the content of total amino-nitrogen,and slightly increased the acidity of apple juice.With the microwave power of 720-900 W and time of 75-125 s,the color value of apple juice was higher,after 45 days storage at room temperature,with the microwave power of 900 W and time of 100 s,the color value of apple juice was 67.8(91.5% higher than the control).Microwave pretreatment of raw apple to prevent the browning of apple juice is a simple,safe,feasible and economical processing method.
【Fund】: 教育部“食品科学与工程专业指导性专业规范研制(编号:925)”子课题“主干课程食品安全性教学现状调研与规划”;; 山西师范大学博士科研启动基金(833089)
【CateGory Index】: TS255.44
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