Enzymatic Clarification and Preservation of Aloe vera Juice by Ohmic Heating
نویسندگان
چکیده
منابع مشابه
Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice
In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content and juice color was evaluated. The samples pasteurized conv...
متن کاملOhmic Heating of Aloe vera Gel: Electrical Conductivity and Energy Efficiency
Ohmic heating is defined as a process which alternating electric current is passed through food with the primary purpose of heating it due to the electrical resistance and can be specially applied as an alternative heating method. In this research, Aloe vera gel concentrates having 0.5-2% soluble solids were ohmically heated up to 60°C by using four different voltage gradi...
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This study evaluated the effect of oral Aloe vera juice supplementation on gastric pH, stool specific gravity, protein digestion/absorption, and stool microbiology. Results indicate that supplemental oral Aloe vera juice is well tolerated by most individuals and has favorable effects upon a number of gastrointestinal parameters. A discussion of the potential role of Aloe vera juice on inflammat...
متن کاملeffect of conventional and ohmic pasteurization on some bioactive components of aloe vera gel juice
in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content and juice color was evaluated. the samples pasteurized conventi...
متن کاملStability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2019
ISSN: 2457-1024
DOI: 10.9734/cjast/2019/v35i630204