Title

加工單元操作對胡蘿蔔汁理化指標和果肉顆粒大小的影響

Translated Titles

Effect of Unit Operations on Physical and Chemical Parameters and Pulp Particle Size of Carrot Juice

Authors

孫英(Ying Sun);廖小軍(Xiao-Jun Liao);胡小松(Xiao-Song Hu)

Key Words

胡蘿蔔汁 ; 單元操作 ; 理化指標 ; 果肉顆粒 ; 掃描電鏡(SEM) ; carrot juice ; unit operation ; physical and chemical parameter ; particle size ; SEM (scan electron microscope)

PublicationName

食品與發酵工業

Volume or Term/Year and Month of Publication

30卷5期(2004 / 05 / 31)

Page #

14 - 17

Content Language

簡體中文

Chinese Abstract

研究了加工單元操作對胡蘿蔔汁理化指標和果肉顆粒大小的影響。結果表明,均質和殺菌能顯著減少胡蘿蔔汁中類胡蘿蔔素含量,增加了可溶性固形物和粘度,並且降低了pH,通過離心和均質能顯著降低濁度,離心後汁的色澤L、a和b值都增加了。通過掃描電鏡(SEM)觀察發現,離心、均質和殺菌後,果肉顆粒變小,其大小分別為(37.5×45)、(7.5×10.5)和(4.75×5.4)μm。

English Abstract

Effect of unit operations on physical and chemical parameters and pulp particle size of carrot juice was investigated. Carotenoid was significantly reduced by homogenization and pasteurization, turbidity being significantly reduced by homogenization and centrifuge, viscosity and SS being increased and pH being reduced by adding sucrose and citric acid. The reduction of pulp particle size after centrifuge, homogenization and pasteurization was observed by using scan electron microscope when particle size was detected to be around (37.5×45)μm, (7.5×10.5)μm, (4.75×5.4)μm after these three process respectively.

Topic Category 工程學 > 化學工業