期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 51, 期 7, 页码 1552-1559出版社
WILEY-BLACKWELL
DOI: 10.1111/ijfs.13124
关键词
Antioxidant capacity; minerals; pear juice; phenolic compounds; quality; ultrasound
资金
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Ministry of Education China through the Chinese Government Scholarship Program
This study was carried out to investigate the effect of sonication on physicochemical parameters and microorganisms of pear juice. Ultrasound processing of fresh pear juice was done at fixed amplitude [70% (500W) and frequency (25kHz) for 0, 15, 30, 45 and 60min at 25 degrees C. Total soluble solids, pH, titratable acidity and Ca and Mn remained stable, while the cloud value, ascorbic acid, total phenols, total flavonoids, total antioxidant capacity, sugar contents and Na, K, Fe and Mg showed a significant increase. Decreases in microbial population and P and Cu were also observed. It may be inferred that ultrasound processing for 60min exhibited optimum results in terms of physicochemical and microbial quality.
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