Effect of microwave treatment and traditional pasteurization on the properties of fruit juices
During our research work, the main goal was to investigate the effects of microwave and traditional heat treatment, which was performed on fresh pressed apple and orange juice. Commercially available fruit-based drinks are always subjected to heat treatment for preservation purposes, but this proces...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Mikrohullámú kezelés, Élelmiszeripari technológia, Biokémia |
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| Online Access: | http://acta.bibl.u-szeged.hu/85761 |
| Tartalmi kivonat: | During our research work, the main goal was to investigate the effects of microwave and traditional heat treatment, which was performed on fresh pressed apple and orange juice. Commercially available fruit-based drinks are always subjected to heat treatment for preservation purposes, but this process usually causes a loss of the valuable, heat-sensitive components of the fruit juice. In addition to samples heat-treated at 80 and 90 °C, apple and orange juice samples treated at 700 W for 3 minutes were prepared, and their pH, refraction, colour, density, viscosity and total polyphenol content were examined during 6-month storage. Accordingly, to the results, the use of microwave (MW) treatment may be proposed as an alternative to traditional heat treatment in order to preserve the fruit juice quality. |
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| Terjedelem/Fizikai jellemzők: | 362-366 |
| ISBN: | 978-963-688-009-5 |