Effects of Acidity on the Stabilities of Cloudy Apple Juice
Effects of Acidity on the Stabilities of Cloudy Apple Juice
复制标题
酸度对浑浊苹果汁稳定性的影响
DOI：
10.4028/www.scientific.net/kem.789.26
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发表时间：
2018-11
期刊：
影响因子：
--
通讯作者：
Jianrong Li
中科院分区：
文献类型：
--
作者：
Danshi Zhu;Liwei Wei;Xiaojun Ren;Xuehui Cao;He Liu;Jianrong Li
酸度是果汁稳定性的重要影响因素。本研究研究了酸度对浑浊苹果汁稳定性的影响。在pH 2.0、2.5、3.0和3.5下测定浊度、云值、云稳定性和粒度分布(PSD)等稳定性指标，并以未处理果汁(pH 3.8)作为对照组。结果表明，pH对浑浊苹果汁PSD中的浊度、铬（C*）、浊值以及D50、D90有显着影响。果汁在pH 2.5 时具有更好的稳定性。在此pH条件下，果汁的浊度、浊度、浊度稳定性最佳。另外，在pH 2.5时，果汁颜色较好，颗粒较小，粒径较均匀。该研究可为提高浑浊苹果汁的稳定性、延长果汁保质期提供理论参考。
Acidity is an important influence factor for juice stability. In this study, the effects of acidityon stability of cloudy apple juice were investigated. The stability indexes, such as, turbidity, cloudvalue, cloud stability, and particle size distribution (PSD) were measured at pH 2.0, 2.5, 3.0 and 3.5,along with the untreated juice (pH 3.8) as control group. The results showed that, pH has significanteffects on turbidity, chrome (C*), cloud value, and D50, D90 in PSD of cloudy apple juice. The juicehad a better stabilization at pH 2.5. At this pH condition, the turbidity, cloud value, cloud stability ofjuice was the best. In addition, at pH 2.5, the color of the juice was better, the particles were smaller,and the particle sizes were more uniform. By this study, a theoretical reference could be provided forimproving stability of cloudy apple juice and extending juice shelf life.
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发表时间：
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影响因子：
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