The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice
The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice
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DOI：
10.1016/j.ifset.2014.06.013
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发表时间：
2014-12-01
影响因子：
6.6
通讯作者：
Baslar, Mehmet
中科院分区：
文献类型：
--
作者：
Ertugay, Mustafa Fatih;Baslar, Mehmet
研究了超声处理在不同振幅（50和100 μ m）、脉冲时间（50%和100%）和温度（40、50和60℃）下对苹果汁的云度（云级和云稳定性）、沉淀和储存的影响。高振幅、高温度、高时间的超声使苹果汁中的粗颗粒最小化，提高了苹果汁的浑浊质量。超声处理使云量增加16.9倍，云稳定性提高9.8倍。在处理后，高达58%的引起沉淀的固体颗粒被悬浮。即使在储藏4个月后，苹果汁在没有任何额外处理的情况下仍然浑浊。全部酵母菌和霉菌被完全灭活(
The effects of ultrasonic treatment on the cloudiness (cloud level and cloud stability), sedimentation and storage of apple juice were studied at various amplitude levels (50 and 100 mu m), pulse durations (50% and 100%), and temperatures (40, 50 and 60 degrees C). Ultrasound at high amplitude, temperature, and time minimized the coarse particles in the apple juice and increased its cloudiness quality. The ultrasonic treatment increased the cloudiness level up to 16.9 times and the cloud stability up to 9.8 times. Up to 58% of solid particles causing sedimentation were suspended after the treatment Even after storage for four months, the apple juice remained cloudy without any additional processing. Total yeasts and molds were completely inactivated (