确定影响子汁质量的关键因素 收获后子汁质量
Jintana Wiboonsirikul1, Pornthipa Ongkunaruk2, Piyarat Poonpan3
1Division of Food Science and Technology, Faculty of Agricultural Technology, Phetchaburi, 76000, Thailand.
Heliyon
|April 17, 2024
概括
优化子汁质量包括控制收获后的因素. 冷链实践和特定的防腐剂是保持pH值和甜度的关键,确保更好的饮料生产.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业化学 农业化学
背景情况:
- 子汁饮料生产受到原材料质量变化的阻碍.
- 收获后的降解显著影响了子汁对饮料的适用性.
- 目前的质量评估和收集方法不足.
研究的目的:
- 为了评估子汁的质量和收获后的降解.
- 确定影响果汁质量的关键因素.
- 优化收集和处理,以改善饮料生产.
主要方法:
- 关于微生物数量,pH值和可溶固体的初步实验.
- L9 塔古奇直角阵列用于因子优化 (清洁,温度,防腐剂).
- 2^3的因数设计,以验证pH和总溶性固体 (TSS) 的发现.
主要成果:
- 储存和运输温度和防腐剂类型显著影响pH.
- 洗方法和防腐剂类型没有显著影响TSS (p > 0.05).
- 确定了最大限度地减少退化和保持质量的最佳条件.
结论:
- 建议使用自来水进行清洁,使用Payom木材作为防腐剂,以及冷链 (<10°C) 用于运输>4h.
- 快速收集 (<4小时) 和严格的温度控制 (<10°C) 是至关重要的.
- 整合pH和TSS提供了可靠的子汁质量评估.
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