相关实验视频

Updated: Jul 5, 2025

Bulk Droplet Vitrification for Primary Hepatocyte Preservation

Bulk Droplet Vitrification for Primary Hepatocyte Preservation

Published on: October 25, 2019

隔离式冷可以延长石榴汁的保质期

Leo Lou¹, Gary Takeoka², Boris Rubinsky^1,3

¹Department of Bioengineering, University of California, Berkeley, Berkeley, California, USA.

Journal of food science

|January 23, 2024

概括

隔离式冷 (IF) 是一种用于保存石榴汁质量的新方法. 在各种条件下储存的IF处理果汁与热处理果汁相比,保持了微生物稳定性和优越的质量属性.

科学领域:

食品科学食品科学食品科学
食品保存技术食品保存技术

背景情况:

在传统的储存过程中,石榴果汁的质量会下降.
热处理可能会对果汁的营养和感官特性产生负面影响.
需要新的保存方法来延长保质期,同时保持质量.

研究的目的:

为了评估同位体冷 (IF) 在保存石榴果汁质量的有效性.
为了比较IF与传统热处理对微生物稳定性和质量保留.
为了确定IF处理的石榴果汁的最佳储存条件.

主要方法:

石榴汁经过24小时的同位体冷 (-15°C/130 MPa) 进行冷.
果汁在不同的条件下储存: 4°C/0.1 MPa, 24°C/0.1 MPa和-10°C/100 MPa.
评估了质量参数 (微生物负荷,颜色,抗氧化能力,营养保留),并与经过热处理 (95°C/15s) 的果汁进行了比较.

主要成果:

在同位素条件下储存的IF处理的果汁在4周后显示没有腐烂微生物.
在4°C或24°C保存的IF果汁的微生物负载比新鲜果汁低.
与热处理的果汁相比,IF果汁表现出优越的色彩稳定性,抗氧化能力和抗氧化,酸和的保留.

结论:

在-10°C的异体冷有效地保持了新鲜石榴果汁的质量.
作为预处理的异冷会使腐烂微生物失活,延长冷藏的保质期.
IF为高质量的石榴汁保存提供了热处理的有希望的替代方案.

关键词:

同位体冷是同位体冷.果汁果汁果汁是一种饮料.石榴果是一种货架寿命使用期限储存储存储存储存是一个

更多相关视频

Identification of Plant Ice-binding Proteins Through Assessment of Ice-recrystallization Inhibition and Isolation Using Ice-affinity Purification

Identification of Plant Ice-binding Proteins Through Assessment of Ice-recrystallization Inhibition and Isolation Using Ice-affinity Purification

Published on: May 5, 2017

Author Spotlight: Preservation of Bioenergetic Parameters in Peripheral Blood Mononuclear Cells After Cryopreservation

Author Spotlight: Preservation of Bioenergetic Parameters in Peripheral Blood Mononuclear Cells After Cryopreservation

Published on: October 20, 2023

相关概念视频

Freezing Point Depression and Boiling Point Elevation

Freezing Point Depression and Boiling Point Elevation

Boiling Point Elevation
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...