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標題: Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice
作者: Yen, G.C.
Lin, H.T.
關鍵字: pressurization;pasteurization;pectin;cloud;viscosity;turbidity;protein coagulation cloud;citrus-fruit extract;hydrostatic-pressure;constituent;components;quality;puree
Project: Journal of Food Science
期刊/報告no:: Journal of Food Science, Volume 63, Issue 4, Page(s) 684-687.
Effects of high pressure treatment on guava juice pectic substances and related juice characteristics were investigated and compared with heat treatment. The viscosity and turbidity of guava juice pressurized at 600 MPa and 25 degrees C for 10 min increased slightly; whereas the viscosity of juice heated at 95 degrees C for 5 min decreased while turbidity increased. There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectin in pressurized juice. However, heat treatment of juice decreased water and alkali soluble pectins and slightly increased oxalate soluble pectin. High pressure treatment resulted in no marked changes in pectic and cloud substances of guava juice, and maintained the natural viscous of the juice.
ISSN: 0022-1147
Appears in Collections:食品暨應用生物科技學系

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