A Rapid Method to Monitor Quality of Apple Juice During Thermal Processing
نویسندگان
چکیده
منابع مشابه
Impact of PEF and thermal processing on apple juice shelf life
BACKGROUND AND OBJECTIVES Pulsed electric field (PEF) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (HTST). In the current study PEF was compared with HTST based on microbial inactivation and quality attributes. MATERIALS AND METHODS Juice was prepared by extracting it from Semirum apples. They were chilled to 4°C over...
متن کاملimpact of pef and thermal processing on apple juice shelf life
background and objectives: pulsed electric field (pef) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (htst). in the current study pef was compared with htst based on microbial inactivation and quality attributes. materials and methods: juice was prepared by extracting it from semirum apples. they were chilled to 4ºc over...
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In the past several years, concern about the presence of arsenic (As) in apple juice has grown greatly due to its publicity in the popular media. Arsenic can enter apple juice either naturally through environmental uptake by the apple trees or anthropogenically through the use of pesticides and/or contamination during processing. Regardless of how it enters the juice, the presence of arsenic is...
متن کاملPrediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud stability and color of the juice. In this study, an artificial neural network (ANN) model was applied for designing and developing an intelligent system for prediction of the thermal processing effects on the physico...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 1998
ISSN: 0023-6438
DOI: 10.1006/fstl.1998.0385