Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
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DOI：
10.1016/j.lwt.2014.10.025
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发表时间：
2015-06-01
影响因子：
6
通讯作者：
Zhang, Zhi-Hong
中科院分区：
文献类型：
--
作者：
Aadil, Rana Muhammad;Zeng, Xin-An;Zhang, Zhi-Hong
本研究的目的是评估超声处理和脉冲电场对柚子汁某些质量参数的综合影响。果汁经脉冲电场和超声处理后，pH、酸度、糖度和电导率未观察到显着变化。然而，在联合处理后观察到粘度显着降低和云值增加。本研究结果表明，联合处理可以提高柚子汁的品质，并可成功用于柚子汁的加工。 (C) 2014 Elsevier Ltd. 保留所有权利。
The aim of this study was to evaluate the combined effects of sonication and pulsed electric field on some quality parameters of grapefruit juice. The juice was treated by pulsed electric field and sonication treatment No significant change was observed in pH, acidity, degrees Brix and electrical conductivity. However, a significant decrease in viscosity and increase in cloud value was observed after the combined treatment. Findings of present study suggested that combined treatment could improve the quality of grapefruit juice and may successfully be employed for the processing of grapefruit juice. (C) 2014 Elsevier Ltd. All rights reserved.