https://scholars.lib.ntu.edu.tw/handle/123456789/413355
標題: | Passion Fruit Juice Concentration by Ultrafiltration and Evaporation | 作者: | YU Z.R. CHIANG, BEEN HUANG |
公開日期: | 1986 | 卷: | 51 | 期: | 6 | 起(迄)頁: | 1501-1505 | 來源出版物: | Journal of Food Science | 摘要: | Passion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20¢XBrix. The UF permeate was concentrated by evaporation to 70¢XBrix and combined with the UF retentate to form the final concentrated product at 40¢XBrix. The pretreatments caused approximately 20% flavor losses, but accomplished more than 50% flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30% of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptance. Copyright ? 1986, Wiley Blackwell. All rights reserved |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413355 | ISSN: | 00221147 | DOI: | 10.1111/j.1365-2621.1986.tb13845.x |
顯示於: | 食品科技研究所 |
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