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Study on the Examination of the Muddy Stability and Modified Technology of Avocado Juice by Modulated System
|作者:||江伯源||關鍵字:||食品科技;應用研究;avocado juice;酪梨汁;混濁安定機制;修飾劑;沉澱;食用膠;muddy stable mechanism;modifier;sediments;edible gums||摘要:||
Avocado juice possesses bright colors, aroma, smoothness, delicious mouth-feel and is greatly accepted by consumers. It contains higher amounts of crude fat and crude protein. Its muddy stability is an important index of quality. It is easily affected by its composition, processing treatments (freezing, heating, acidizing, homogenization) and additives, thereby, showing different changes, like creaming, sedimentation, coagulation, flocculation, phase separation, etc. The process to maintain quality of avocado juice and the prevention of hanging of the colloid and formation of precipitation in the processing treatment and finished product of avocado juice is an important research topic.In this project, “Study on the examination of the muddy stability and modified technology of avocado juice by modulated system”, domestically produced avocado is used as the raw materials. It aims at inducing the composition and sediments, which causes quality instability, into “modulated” and “charge-modification concepts”, so as to understand the muddy stability mechanism and to estimate the technological improvement of avocado juice. This project carries out a series of researches on three major topics in three years. During the first year, “Estimation of the affects of the processing and additive modulated system on the changes and muddy stability mechanism of avocado juice “ aims at examining the affects of processing treatments and additives on the quality stability of avocado juice and also, on the estimation and comparison of modified results. During the second year, “Estimation of the affects of micronano-electric conduction (charge) modified model system on the muddy stability and modified results of avocado juice” aims at carrying out analysis of the composition and sediments and to carry out electric conduction modified technology, pH, metal ions, modifier, etc., and also to establish the core technologies of “modification”. During the third year, “Estimation of electric conduction modified model and secondary modified results of avocado juice”, aims at carrying out secondary electric conduction modification on the sediments of avocado juice, and also to re-feed the avocado juice, so as to estimate and improve the results.
|Appears in Collections:||食品暨應用生物科技學系|
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