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《FOOD AND FERMENTATION INDUSTRIES》 1995-04
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Study on the Suspension Stability of Citrus Sacs in Orange Juice

Sun Yuanming;Yang Youhui;Lun Xuan;Li Mingqi(South China Agricultural University, Guangzhou,510642)  
Changes of specific gravity of citrus sacs, effects of the viscosity of juice or medium solution on the suspendsion stablility of citrus sacs and microstructure of suspending agents were investigated to explore the suspending mechanism of citrus sacs in orange juice. The specific gravity of citrus sacs varied with that of the juice and was always higher than that of the juice after the osmotic equilibrium between citrus sacs and juice had been established. Juice viscosity had some benifical effect on the susepension of citrus sacs but the suspendsion stability varied with different kinds of suspendsion agents that gave the same viscosity of the juice.The suspending stability of cirtus sacs depended principally on the microstructure of suspending agent(s) using in the juice. Electron micrography showed that there were three kinds of structure of suspending agents in juice solutions: long fibres cross-linked network,sieve-like network and short fibres or granulous structure not forming network. Citurs sacs could be stably suspended in orange juice which contained the suspending agent(s) with the first kind of structure such as agar,agar-konjac glucomannan or suspending agent 1# .
【CateGory Index】: TS275.5
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