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《》 1994-01
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EFFECT OF THE PROCESSING CONDITION ON THE QUALITYOF STRAWBERRY JUICE

Kong Fandong;Zhang Zhiming  
Strawberry juices are Froeessed by heating press(HP).cold press(CP) and frozen press or thawed press (FTP) .Analysis is worked on the composition andcolor of these three kinds of juices at 5-6 C during storage. Total sugar, reducedsugar, ascobic acid, tannin soluble solid and PH are decreased and total aciditynis isincreased. Aaorbic acid of strawberry juices is highly unstable and rapidly degrades.Antlocyanin of Juices is higlly unstable and rapidly lost.There is no significant di-fference among these kinds of jnicea. The color of the juice is primarily that of thepolymeric pigments at last. Polymeric color and browning index of HP juice are higherthan those of CP and FTP juices. The browning rate of FTP juice is the slowest amongthem.
【CateGory Index】: TS255.44
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【Secondary References】
Chinese Journal Full-text Database 2 Hits
1 XUE Yuan-ying,GONG Yu-jun,PANG Chong-jun,PAN Mei-zhen,(Maoming University,525000);Stability and Distribution of Vitamin C in Aqueous Cetyltrimethylammonium Bromide and Sodium Oleate[J];Guangzhou Chemical Industry;2009-05
2 Chen Changyun1 Li Xiaohua1,2 Liu Lili1(1.Department of Chemistry,Nanjing Xiaozhuang University,Jiangsu Nanjing 210017;2.Department of Engineering,Jiangsu Institue of Economic and Trade Technology,Jiangsu Nanjing 210007);Determination of Vc in Pompelmous by High Performance Liquid Chromatography[J];Chemical Industry Times;2007-08
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