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標題: 高壓處理對高甲氧基果膠凝膠形成之作用
作者: 柯文慶
關鍵字: Gel formation;High methoxy pectin;Hydrostatic pressure
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 45, Issue 3, Page(s) 1-11.
Influence of hydrostatic pressure on the gel formation of sugar-acid-
pectin (high methoxyl pectin; HMP) model system was investigated and compared to
the gel formed by heating. The compositions of all gel samples ranged in 53-71
� Brix for total s

成之影響,並與加熱處理者比較。試驗中所用果凍成分之範圍為總固形分 53-71 ° Brix,
果膠 0-3 %, pH 2.65-3.78。 結果發現加壓處理( 3,000 atm 20 min )果凍需放置
11-13 hr 才能得到穩定之凝膠,而加熱者( 90 ℃ 20 min )需 13-15 hr。對加壓與加熱
凝膠言,兩者之凝膠強度均隨果膠含量與總固形分之增加而增加, 而 68 ° Brix、pH 3.1
Appears in Collections:農業暨自然資源學院
第45卷 第03期

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