高压二氧化碳技术对鲜榨胡萝卜汁品质影响
首发时间:2008-09-22
摘要:本文研究了高压二氧化碳技术(high pressure carbon dioxide, HPCD)对鲜榨胡萝卜汁的品质影响,HPCD处理条件为温度25℃,压力30 MPa,时间15 min、30 min 、45 min 和60 min。结果表明,HPCD处理后胡萝卜汁pH值降低、可滴定酸增加,但对其可溶性固性物、类胡萝卜素没有影响,同时有效抑制胡萝卜汁褐变和显著增加胡萝卜汁浊度;HPCD处理后胡萝卜汁颜色L*显著增加、b*值没有变化,15 min和30 min后a*值没有变化,但45 min和60 min后a*值显著提高;15 min、30 min和45min后胡萝卜汁颗粒粒径中值和平均值显著增大,60 min后显著减小。
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Effect of Dense Phase Carbon Dioxide on the quality of carrot juice
Abstract:The quality of carrot juice exposed to high pressure carbon dioxide (HPCD) was analyzed. The treatment temperature was 25℃, the pressure was 30 MPa, the treatment times were 15, 30, 45 and 60 min. Following HPCD, juice pH showed a reduction and titratable acidity an increase, total soluble solid and carotenoids no alteration. The browning in carrot juice was effectively inhibited and the juice turbidity increased. The colorL* of the juice increased and the b* didn’t alter. The change of the color a* and juice particle size was related to the treatment time. The color a* significantly increased for 45 and 60 min. The median and the mean of the particle size exhibited a significant increase for 15, 30 and 45 min, and reduced for 60 min.
Keywords: High Pressure Carbon Dioxide (HPCD), carrot juice, quality
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No.2424831991712220****
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